Ingredients
Ingredient Checklist
1 ¼ pounds salmon
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
½ cup finely chopped shallots
⅓ cup dry white wine
⅓ cup low-sodium vegetable broth
⅓ cup heavy cream
2 tablespoons chopped fresh parsley
2 cups cooked brown riceDirections
Step 1
Arrange rack in upper third of oven. Preheat broiler to high. Line a baking sheet with foil.
Step 2
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.
Step 3
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.
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