Salmon With Lemon Butter Basil Sauce

• 4 Salmon Fillets, About 6 Oz Each
• 3 Tablespoons Olive Oil
• 3/4 Cups of Seasoned Bread Crumbs
• For The Sauce:
• 1/2 Sticks Unsalted Butter
• Juice of 1 1/2 Large Lemons
• 1/2 Cup Dry White Wine
• 4 Medium Artichokes, Cleaned, Sauteed, And Cut Into Eight Pieces
• 4 or 5 Sun-dried Tomatoes, Chopped
• 1 Large Garlic Clove, Peeled And Minced
• 3 Tablespoons Chopped Fresh Basil
• Salt & Pepper
• To Finish If Needed:
• 1 Tablespoon Soft Butter
• 1 Tablespoon Flour

1. Melt the butter in a heavy saucepan. Add the garlic, artichokes, and sun-dried tomatoes and cook 3 minutes over medium low heat. Add the lemon juice, salt and pepper to taste, and cook over low heat until thickened. Just before serving, stir in the fresh, chopped basil. If your sauce does not thicken up enough, mix the soft butter with the flour and whisk in just a teaspoon or so, adding more as needed.
2. Preheat oven to 375 degrees F. Brush the salmon with the 3 tbs. of oil then sprinkle on the crumbs. Place hot oven and roast until done, but still moist inside. (cooking time depends on the thickness of your salmon fillets). Or, grill the salmon on a hot grill until cooked. Serve each steak topped with a scoop of the sauce.
3. Cooks Tip: The salmon should flake with a fork when done, but the center should remain moist and pink.
4. Variations: Tyr adding a teaspoon or so of drained capers, or 10 to 12 pitted and chopped black olives to this sauce.

salmon, olive oil, bread crumbs, butter, lemons, white wine, artichokes, tomatoes, garlic, fresh basil, salt, finish if, butter, flour

Taken from www.epicurious.com/recipes/member/views/salmon-with-lemon-butter-basil-sauce-50006587 (may not work)