Délices of Salmon Under a Sun-Dried Tomato Crust with a Basil Cream Sauce

Sun-dried tomatoes—originally a way of preserving a glut of summer vegetables by farmers in Calabria in southern Italy—became an expensive fashion food in the early 1990s. Happily, they have once again found their rightful place as a superb flavouring agent at an every-day price. In this dish they add an intense, earthy undertone to the cheese-and-crumb crust.