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Title: White Alaskan Salmon With Horseradish Crust And A Tomato-Fen
Yield: 1

Ingredients

      4 tb olive oil
    1/2 c  chopped onion
      6    cloves garlic; finely
           -chopped
      1 c  chopped fennel
      2 c  ripe tomatoes; chopped
      3    sprigs thyme
    1/3 c  sun-dried tomatoes; chopped
      1 c  white wine
      2 c  fish or chicken stock
      1    salt and pepper
      3 lb white salmon fillet; (8
           -fillets
      1    ; approximately 6
      1    ; ounce each)
      4 tb freshly grated horseradish
     10 tb bread crumbs
      4 tb butter or olive oil
      4 tb chopped herbs; (parsley and
           -dill)

Instructions

To make the coulis:

In a heavy saucepan, heat 4 tablespoon olive oil. Add onions, garlic, and
fennel and saute' until it begins to turn brown. Add tomatoes, thyme, and
sundried tomatoes, and cook until tomatoes are cooked down. Add white wine
and
simmer on low heat for 5 minutes. Add fish or chicken stock and cook over
low
heat for about 30 minutes or until fennel pieces are very tender. Remove
from
heat, puree in blender, and strain through a sieve. Add salt and pepper to
taste.

To prepare the salmon:

Cut salmon in 8 even pieces. Season with salt and pepper and brush with
olive
oil or melted butter. Mix horseradish, bread crumbs, and chopped herbs and
cover salmon fillets. Drizzle additional olive oil or butter on top and
roast
in a 500 degree oven until done. Salmon will be more moist and flavorful if
it
is underdone. Presentation: Divide sauce equally among 8 plates, place
salmon
fillet on center of sauce, and decorate with a sprig of dill or parsley.
Serves 8.

Converted by MC_Buster.

Per serving: 1116 Calories (kcal); 60g Total Fat; (54% calories from fat);
17g Protein; 98g Carbohydrate; 0mg Cholesterol; 988mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit;
11 1/2 Fat; 0 Other Carbohydrates

Recipe by: Good Morning America

Converted by MM_Buster v2.0n.

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