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