Saturday, April 19, 2008

Baked Salmon w/Sundried Tomatoes


I saw a similar recipe on the early morning TV today, and decided it was time that I cooked salmon myself. I don't buy it very often, because you have to cook it right away. I tend to shop every week or so. This is an easy way to prepare a salmon filet. The prep time is short, and can be done no more than an hour ahead. This would be a lovely dish to serve company.


1 section of salmon, cut into 2 " strips
1 orange
Olive oil
White wine
Juice of 1/2 a lemon
Salt & pepper
Sundried tomatoes in oil
Dill, fresh or dry
Brown sugar

Slice the orange and lay in the bottom of a baking dish. Arrange the sections of fish on top of the orange slices, skin side down. Drizzle with olive oil. Add salt & pepper. Drizzle the fish with lemon juice. Pour white wine over all until about 1/4" deep in pan. Crumble a teaspoon of brown sugar over each piece of fish. Chop the sundried tomatoes along with dill to combine. Spread over the top of each piece of fish. Cover with saran wrap and place in the refrigerator for no more than an hour(the salmon starts 'cooking' from the acids). Preheat oven to 375 F. Remove saran wrap and place uncovered casserole in the oven for 20 to 25 minutes. Check to see if the fish is done at 15 minutes. When the sauce in the pan is bubbling and the fish is beginning to look opaque it is cooked. I prefer mine well done. Remove and serve.

3 comments:

edamame said...

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Katherine Aucoin said...

I love salmon and sun dried tomatoes! This looks like a winer that I will try. I marinated and grilled some salmon this past weekend and it came out great.

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