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Salmon-Roasted Fillet w/Crispy Topping Recipe

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     Salmon-Roasted Fillet w/Crispy Topping

Category   Entrees - Maindishes
Sub Category   None
Servings   6

6 (6 ounce) salmon fillets
1/4 cup melted butter
2 cups fine toasted bread crumbs
1/2 cup pureed roasted red bell peppers
2 tbsps. finely chopped sun dried tomatoes
2 tbsps. finel y chopped kalmata olives
1 tsp each-finely chopped fresh rosemary, thyme,
parsley and basil
1 tbsp. minced onion
1/3 cup chopped cooked bacon
Cabernet Sauce
1/2 cup beef stock
1/2 cup Merlot or Cabernet Sauvignon
1 tbsp. butter
salt and pepper to taste
1 tbsp. chopped fresh rosemary

Place a piece of aluminum foil onto a baking sheet. Arrange salmon fillets onto foil, skin side down. Mix all remaining ingredients together in a large bowl. Keep mixing until topping is evenly distributed and clings together when a handful is squeezed together. (IF mixture is too dry, try adding a little more melted butter. Add more bread crumbs if too wet). Now squeeze a small amount of topping in your hand and place it on top of a piece of salmon. Add more topping until the top of the fillet is completely covered with about 1/3 of an inch of topping mix. Cover remaining pieces of salmon the same way.
Place salmon fillets in a preheated 425 degree oven for approximately 15 minutes or until fillets are cooked. With a spatula lift each piece of fish from the foil (skin should stick to the foil) and place onto a hot serving plate. Drizzle a spoonful of sauce over each piece and serve immediately.
Sauce-in a small saucepan bring stock and red wine to a boil. Lower heat and reduce volume by two-thirds. Whisk in butter, salt and pepper and chopped rosemary. Use within 30 minutes or butter will separate.

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