Mother Earth Living

Sacred Ground: Herb-Crusted Salmon with Orange Basil Sauce

<em>Serves 6</em>
<p>1 cup dehydrated onion<br />
1 cup onion rings, about 1 medium onion<br />
1/2 cup dry bread crumbs<br />
Salt and pepper to taste<br />
2 tablespoons minced fresh cilantro<br />
2 tablespoons minced fresh parsley<br />
2 tablespoons minced fresh basil<br />
6 pieces of salmon, 7 ounces each<br />
3 egg whites, slightly beaten<br />
6 teaspoons canola oil</p>
<p>Blend the dehydrated onion, onion rings, bread crumbs, and salt and pepper; stir in the herbs. Dip one side of each piece of salmon in the egg whites and then press into the crumb mixture. In a nonstick pan over medium high heat, sear the salmon in the oil, crust side down, until the crust is golden brown; then turn and sear the other side; finish in the oven at 375°F for 10 minutes or until the salmon is opaque in the center.</p>
<strong>Orange Basil Sauce</strong>
<p>1/3 cup cream<br />
1/4 cup vermouth<br />
11/2 cups fresh squeezed orange juice with pulp<br />
1 cup (2 sticks) butter<br />
Salt and freshly ground black pepper to taste<br />
2 tablespoons minced fresh basil</p>
<p>In a small saucepan over medium heat, reduce the cream, vermouth, and orange juice, stirring constantly, until only 1/2 cup of liquid remains. Whisk in the butter and season with salt and pepper. Add the basil immediately before serving.</p>
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<em>Colorado-based Laura Daily would welcome some Louisiana temperatures this spring so that she can try her hand at growing a wider range of culinary herbs.</em>
<p>Click here to read the original article, <a href=””>Sacred Ground</a>.</p>

  • Published on Dec 18, 2009
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