I love fish but I love salmon best of all. It is very flavorful no matter how you fix it. I will say that the recipe I love the best so far is the gingered stuffed salmon I posted a few weeks ago. The recipe I am posting today is very good also and comes close to my favorite. It is inspired by a recipe I found in a magazine called Cuisine Light.

For this recipe you will need:

• 1 salmon filet,
• 1/4 cup of diced red onion,
• 1 tbsp of olive oil,
• 1/4 cup of white wine,
• 1/4 cup of chicken or fish broth,
• 1 tbsp of sugar( or substitute),
• 1/3 cup of roasted red peppers sliced into strips,
• 1 tbsp of dried currants,
• 1 cup of spinach or aragula,
• salt and pepper
• and a pinch of red pepper flakes.

1. Saute the onions in the 1 tbsp of olive oil, and cook until the onions are translucent and golden.
2. Add the roasted peppers and saute them too.
3. Add the white wine, the broth and the sugar and bring to boil briefly.
4. Lower the temperature, add the currants and the aragula or the spinach and cook briefly for a minute or 2.
5. Remove from the heat and set aside.
6. Place half of the mixture on the silpat and place atop the salmon filet that you would have previously seasoned with salt and pepper.
7. Cook in the oven for 8-10 minutes at 400.

To serve, take a spatula and take the filet with the onions mixture. Place on the plate. You may add a little more of the onions mixture to the fish. Enjoy!!!

I serve the salmon with grilled asparagus. I place the fresh asparagus on a silpat, drizzle olive oil and balsamic vinegar, season them with salt and pepper, and cook them in the oven at 375 for 10 minutes. Yum!!!!