Method
Preheat the oven to 400°F (200°C).
In a bowl, combine breadcrumbs, parsley, basil, minced garlic, lemon zest, Parmesan cheese, salt, and pepper.
Dip each salmon strip into the beaten eggs, allowing excess to drip off.
Coat the salmon strips in the breadcrumb mixture, pressing lightly to adhere.
Heat 1/4 cup of olive oil in a large oven-safe skillet over medium heat.
Add the salmon strips and cook for about 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
In a saucepan, heat 1 tbsp. of olive oil over medium heat.
Add minced garlic and sauté until fragrant, about 1 minute.
Pour in the crushed tomatoes and stir in the sugar, basil, salt, and pepper.
Simmer for 15-20 minutes, allowing the flavours to meld together. Stir occasionally.
Plate the herb-crusted salmon strips and drizzle with warm tomato basil sauce. Garnish with additional fresh basil if desired. |
