herb crusted salmon with sun-dried tomato sauce

this is fairly dry rubbed salmon with a bright and beautiful full flavored sauce.

2 t dried basil
2 t dried thyme
2 t dried oregano
1/2 dried and crushed rosemary
1 T black peppercorns
2 T flour
1/2 t salt
6 4oz salmon fillets
2 T olive oil

preheat oven to 400 degrees.
In a spice grinder or mortar bowl, add the following: basil, thyme, oregano, rosemary and peppercorns. Grind until fine. Transfer to a bowl and stir in flour and salt.

Lightly brush the olive oil on the salmon. Dredge the salmon in the spice mixture, coating them well. Arrange salmon on a lightly oiled baking sheet and roast in the preheated oven for 8 to 10 minutes.

sun-dried tomato sauce

1/2 c dry white wine
1/4 c sun-dried tomatoes, finely chopped (if packed in oil, drain and pat dry)
1 1/2 t lemon juice
1 small shallot, finely chopped
1/4 cup unsalted butter, cut into slices

in a skilled, comine wine, tomatoes, lemon juice and shallot. Simmer over medium until the liquid is reduced to 2 Tablespoons. Reduce the heat to low and whisk in the butter, one chunk at a time. The sauce should not get hot enough to liquefy and should be the consistency of a thin hollandaise.

Serve alongside or on top of roasted salmon. enjoy!

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