Recipe Courtesy of Falkner Winery
1 cup panko bread crumbs
1 tsp each of dried basil, tarragon and thyme 2 6oz pieces of skinless salmon fillet
10-12 fingerling potatoes
1 bunch broccolini
1 tsp chopped garlic
1 oz sherry
1/2 cup diced red bell pepper
1 tbsp butter
Preheat the oven to 350 degrees. Toss the fingerling potatoes in a bowl with a bit of olive oil, salt and pepper. Bake in the oven for 20 minutes.
Mix the panko and dried herbs together. Rub a little olive oil on each salmon fillet, season with salt and pepper, then
encrust them well with the mixture. Heat a sauté pan, add 2 tbsp olive oil, then sear each side until the crust is golden. Put the pan (make sure it’s oven safe!) into the oven with the potatoes for 10 minutes.
In a separate pan, heat some olive oil and add the broccolini, 1 tsp chopped garlic and sauté for 5 minutes. Transfer the broccolini to a plate. Using the same pan, heat up 2 tsp of olive oil, then add thedicedbellpeppersandsautéuntilsoftened. Turntheheat off, then add sherry. Turn the heat back on and reduce the sauce for about 2 minutes. Turn off the heat and swirl in butter until well blended.
Plate the potatoes, broccolini and salmon and serve with sauce.