If you want to eat healthy in the New Year try Katy Purwin and Christine Roberts Sun-Dried Tomato Salmon with Caramelized Onions.
Katy Purwin and Christine Roberts show us how to make a Sun-Dried Tomato Salmon with Caramelized Onions in our Weekend Kitchen.
- 2 T olive oil, divided
- 1 yellow onion, sliced
- 1/3 cup sun-dried tomato spread
- 1/4 cup pine nuts, toasted
- 4 salmon fillets, skins removed
- 1 egg, beaten
- 1 cup bread crumbs
- 2 T flour
- salt & pepper
Heat 1T of olive oil and add sliced onions, salt, and pepper. Cook
slowly until soft and caramel in color, about 20 minutes. Mix in
sun-dried tomato spread and water as needed to create a sauce.
Mix together bread crumbs, flour, salt, and pepper. Dip salmon
fillets in egg and coat with bread crumb mixture. In a saute pan,
heat oil over medium heat. When oil is hot, add salmon and cook 4-5
minutes on each side depending on the thickness of the fillet.
To serve, top salmon with sun-dried tomato sauce and pine nuts.