Panko-Crusted Salmon with Tuscan Tomato Sauce

The fried salmon fillet with pancake crumbs is served with the most sumptuous, easy Tuscan tomato sauce.

Ingredients
FOR THE SALMON

• extra virgin olive oil
• 4 to 6 (about 4-ounces each) salmon fillets
• 1/2 cup panko crumbs
• 2 tablespoons minced fresh parsley
• 1 teaspoon grated lemon zest
• salt and fresh ground black pepper

FOR THE TUSCAN TOMATO SAUCE

• 2 garlic cloves , minced
• 1/4- cup heavy cream
• 1 small yellow onion , finely chopped
• 1 fresh tomato , chopped
• 2 tablespoons extra virgin olive oil
• 1/2- cup white wine (use your favorite)
• fresh parsley , for garnish
• 3 tablespoons 2% milk
• salt and fresh ground pepper , to taste

Instructions

1. Preheat oven to 400F.
2. Gently cook a 13 x 9-inch baking dish with cooking spray and place it aside.
3. In a shallow dish, mix parsley, parsley, lemon juice, salt and pepper.
4. Smell all slices of salmon generously on all sides with olive oil.
5. Place the salmon slices in the panco mixture and press the panco mixture thickly on and around each slice.
6. Transfer the fish to the prepared bread dish.
7. Bake for 13 to 15 minutes, or even salmon chips easily.
8. In the meantime, prepare the Tuscan Tomato Sauce.
9. Heat the oil in a non-stick pan over medium heat.
10. Add the wine, onion and tomatoes to the pan and cook the mixture with stirring regularly for 3 minutes or until the liquid is reduced by half.
11. Add garlic, cream and milk. Boil and mix regularly and continue cooking until thicker and thicker.
12. Remove from the fire and season with salt and pepper.
13. Taste the spices and adjust accordingly.
14. Remove the fish from the oven and leave for 2 minutes.
15. Pour the sauce over slices and sprinkle with fresh parsley.
16. service.

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