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6 six ounce salmon fillets
1/4 cup melted butter
2 cups fine toasted bread crumbs
1/2 cup pureed roasted red bell peppers
2 Tb. finely chopped sun dried tomatoes
2 Tb. finely chopped kalamata olives
1 tsp. each: finely chopped fresh rosemary, thyme, parsley and basil
1/3 cup chopped cooked bacon
2 Tb. minced onion
Cabernet Sauce (recipe below)
Place a piece of aluminum foil onto a baking sheet. Arrange salmon fillets onto foil, skin side down. Now 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 degrees F oven for approximately 15 minutes or until fillets are cooked. With a spatula lift each piece of fish from the foil (the skin should stick to the foil) and place onto a hot serving plate. Drizzle a spoonful of sauce over each piece and serve immediately. Serves 6 delightfully when paired with Schug Cabernet Sauvignon!
1/2 cup beef stock
1/2 cup SCHUG Cabernet Sauvignon
1 Tb. butter
salt and pepper, to taste
1 Tb. chopped fresh rosemary
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.