Ingredients

• 1 lb salmon fillet, skin-on or off
• 1/2 C shallots, diced
• 2 cl garlic, minced
• 1/2 C sun-dried tomatoes, drained
• 2 t Italian seasoning
• 1/2 t smoked paprika
• 1/3 t red pepper flakes
• 1/4 C dry white wine
• 3/4 C vegetable or chicken broth
• 1/3 C half-and-half
• 3 T Parmigiano cheese, grated
• 4 T basil, chopped

Instructions

1. Pat the salmon dry, season with salt and pepper, then fry skin-side down in olive oil over medium-high heat until opaque halfway up the sides. Flip, finish cooking, then remove from the pan.
2. Briefly saute the shallots, tomatoes and spices in 2 T oil, then add the garlic and saute until fragrant. Add the wine and broth and bring to a simmer. Stir in the cheese and the half-and-half and cook until the sauce starts to thicken. Season to taste.
3. Plate the salmon, dress with the sauce, garnish with the basil, and serve hot.

Source: www.reciperunner.com

Contributed by: Skip