For the sauce: 1 cup dry white wine 4 sun-dried tomatoes packed in oil, drained, patted dry, chopped fine 1 tablespoon fresh lemon juice 1 shallot, chopped fine 1 stick (1/2 cup) unsalted butter, cut into bits Prepare the salmon: In a small bowl stir together well the basil, the thyme, the oregano, the rosemary, and the peppercorns and in a spice grinder grind the mixture in batches until it is fine, transferring it as it is ground to a bowl. In the bowl stir the spice mixture with the flour and the salt and dredge the salmon in the mixture, coating it well. Arrange the salmon on a greased baking sheet, brush it with the oil, and roast it in the middle of a preheated 400° F. oven for 8 to 10 minutes, or until it is just cooked through. Make the sauce: In a skillet combine wine, tomatoes, lemon juice, and shallot and boil the mixture until the liquid is reduced to about 2 tablespoons. Reduce the heat to moderately low and whisk in the butter, 1 bit at a time, lifting the skillet from the heat occasionally to let the mixture cool and adding each new bit before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Divide the salmon among 6 heated plates and serve it with the sauce. Serves 6. fish 06