Tavolino Della Notte’s roasted garlic crusted salmon

1 8-ounce Scottish salmon fillet

Rice flour, for dusting 2 ounces canola oil 2 ounces white wine 3 ounces unsalted butter 6 ounces low sodium chicken broth 2 tablespoons lemon juice 2 tablespoons roasted garlic puree (See recipe) ¼ cup panko breadcrumbs

Chopped parsley, for garnish

Lemon slice, for garnish

Sautéed spinach, for serving, optional Roasted fingerling potatoes, for serving, optional 1 Preheat broiler to medium high. Dust salmon fillet in rice flour, shake off any excess. Using an ovenproof medium sauté pan over medium high heat, heat the oil. Sear the salmon on both sides until golden brown. Remove salmon from pan and drain the oil 2 Return pan to heat, deglaze with white wine and reduce by half. Add butter, chicken broth and lemon juice. Return salmon to pan, reduce heat to medium, cover and cook until salmon is cooked through and sauce thickens, about 6-8 minutes. 3

Spread top of salmon with roasted garlic puree and top with breadcrumbs. Broil until golden brown. 4

Place salmon on serving plate and surround with lemon jus. Garnish with parsley and lemon slice. Serve with sautéed spinach and roasted fingerling potatoes, if desired.

Makes one generous serving.

Nutrition information per serving: 641 calories, 57 percent calories from fat, 41 g fat, 9 g saturated fat, 129 mg cholesterol, 16 g carbohydrates, 1 g total sugar, 0 g added sugar, 50 g protein, 470 mg sodium, 1 g fiber