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Butterflied salmon is a method of preparing salmon for cooking that involves removing the backbone and rib bones from the fish and spreading it open like a butterfly. This technique results in a flat piece of fish that cooks more quickly and evenly than a whole fillet. It also allows for seasoning both sides of the fish easily.
On the menu, this sauce is served over sea bass. Most fish recipes like this are interchangeable.
1 salmon fillet, marinated in Glicks Soy Sauce, white wine, salt and pepper
2 ounces diced mushrooms
1 teaspoon fresh crushed garlic or 1 cube Gefen Frozen Garlic
1 heaping spoon sun-dried tomato pesto (see below)
1/2 cup alfredo sauce
dash of salt
dash of pepper
8 ounces Tuscanini Sun-Dried Tomatoes
10 fresh basil leaves
dash of salt
dash of pepper
1 teaspoon crushed garlic or 1 cube Gefen Frozen Garlic
Prepare the fish: Preheat the oven to 400 degrees Fahrenheit. Grease a sauté pan and heat over high heat. Add fish and sear on both sides until edges are golden. Transfer the pan to the oven and bake for five additional minutes.
Meanwhile, prepare the sauce: Grease and heat a grill pan over medium-high heat. Add mushrooms and garlic and sauté until soft. Add cooking wine, sun-dried tomato pesto, alfredo sauce, salt, and pepper. Cook until sauce thickens. Serve over fish.
Photography by Chay Berger
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