Login to Save Like

Ingredients

• Tomato-Eggplant Fondue:
• 2 oz. extra-virgin olive oil
• 1 C. diced eggplant
• 1/2 C. diced zucchini
• 1/2 C. diced yellow summer squash
• 1/2 C. diced red bell pepper
• 1/2 C. diced fennel bulb
• 2 Tbs. minced garlic
• 1/4 C. tomato paste
• 1/2 C. dry white wine
• 3 C. good-quality tomato juice
• 1 Tbs. sugar
• 1/4 C. chopped parsley
• 1 tsp. chopped fresh oregano
• 1 tsp. chopped fresh thyme
• Salt
• Freshly ground black pepper
• Basil-Crusted Salmon:
• 4 oz. fresh basil leaves
• 2 oz. baby spinach leaves
• 1 Tbs. lemon juice
• 1/2 tsp. minced garlic
• 4 oz. plus 2 tablespoons extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 4 skinless salmon fillets, each about 6 ounces
• 2 oz. panko (Japanese-style breadcrumbs)

Description

To Give It A Fresh Summery Flavor, I Like To Bake It In A Crust Of Breadcrumbs And Fresh Basil Puree, Which Also Helps To Seal In The Fish's Moisture And Provides A Good Crunchy Contrast To Its Texture. Cooking It In The Oven Also Ensures That All Th

Recipe4Living