Ingredients
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1 ¼ pounds salmon
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½ teaspoon salt, divided
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½ teaspoon ground pepper, divided
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½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
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½ cup finely chopped shallots
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⅓ cup dry white wine
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⅓ cup low-sodium vegetable broth
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⅓ cup heavy cream
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2 tablespoons chopped fresh parsley
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2 cups cooked brown rice
Directions
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Arrange rack in upper third of oven. Preheat broiler to high. Line a baking sheet with foil.
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Place salmon on the prepared baking sheet, skin-side down. Sprinkle with 1/4 teaspoon each salt and pepper. Broil, rotating the pan from front to back once, until the salmon is opaque in the center, 8 to 12 minutes. Cut into 4 portions.
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Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat. Add sun-dried tomatoes and shallots; cook, stirring, for 1 minute. Increase heat to high and add wine and broth. Cook until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream and the remaining 1/4 teaspoon each salt and pepper; simmer for 2 minutes. Serve the salmon topped with the sauce and parsley and with the rice on the side.
