4 Salmon Steaks, About 6-8 Oz Each
3 Tablespoons Olive Oil
3/4 Cups of Seasoned Bread Crumbs
For The Sauce:
1 1/2 Sticks Unsalted Butter
Juice of 1 Large Lemon
4 Medium Artichokes, Cleaned, Sauteed, And Cut Into Eight Pieces
4 to 5 Sun-dried Tomatoes, Chopped
1 Large Garlic Clove, Peeled And Minced
3 Tablespoons Chopped Fresh Basil
Salt & Pepper
Melt the butter in a heavy saucepan. Add the garlic, artichokes, and sun-dried tomatoes and cook 3 minutes over medium low heat. Add the lemon juice, salt and pepper to taste, and cook over low heat until thickened. Just before serving, stir in the fresh, chopped basil.
Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs. Place in a very hot oven, about 380 degrees F. and roast until done, but still moist inside. (cooking time depends on the thickness of your salmon steaks). Or, grill the salmon steaks on a hot grill until cooked. Serve each steak topped with a scoop of the sauce.
Cooks Tip: The salmon should flake with a fork when done, but the center should remain moist and pink.
Variations: When I am in the mood, I add a teaspoon or so of drained capers, or 10 to 12 pitted and chopped black olives to this sauce.
