This dish is relatively easy to prepare. It is assembled in a baking dish and baked. The toasted bread crumbs give the dish a nice crunch. This is an excellent dish for company.
1 cup toasted bread crumbs (see recipe below)
6 pieces salmon fillet (about 6 oz. each)
6 tablespoons unsalted butter
2 yellow onions, cut into ½ inch dice (~ 3 cups)
2 tablespoons chopped fresh sage
2 tablespoons grated lemon zest
Sprinkle with fish stock, white wine or chicken stock
Make the bread crumbs or use high quality purchased bread crumbs.
Toast bread crumbs:
2 cups fresh Italian or French bread cut into chunks (crust removed)
1 teaspoon salt
1 teaspoon pepper
½ cup olive oil
Preheat oven to 350 degrees.
Process the bread in a food processor to coarse crumbs. Spread the crumbs on a baking sheet and stir the salt and pepper into the oil and drizzle over the bread crumbs. Bake crumbs, stirring occasionally, for even browning, until crumbs are golden about 15 – 20 minutes. Set aside.
Melt the butter in a medium sauté pan and cook the onions until tender and sweet, about 15 – 20 minutes. Add the sage and lemon zest to the onions. Season with salt and pepper and set aside. Heat the oven to 450 degrees. Place onion mixture in baking dish.
Sprinkle the salmon with salt and pepper. Place salmon atop onion mixture. Then top with toasted bread crumbs. Bake in a hot oven for about 6 – 8 minutes or until medium rare. Serve with lemon wedge.
The salmon can be served with green beans, broccoli, spinach, roasted potatoes sautéed fennel etc.