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. Recipe by: Good Morning America
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2638g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1246 (40%)|
|Amt Per Serving||% DV|
|Total Fat 138.4g||185 %|
|Saturated Fat 68.5g||343 %|
|Monounsaturated Fat 41g|
|Polyunsanturated Fat 17.7g|
|Cholesterol 254.2mg||78 %|
|Sodium 10780.8mg||372 %|
|Potassium 2156.6mg||57 %|
|Total Carbohydrate 375.2g||110 %|
|Dietary Fiber 27.8g||111 %|
|Sugars, other 347.4g|
|Protein 87.9g||126 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3133
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