Roasted Salmon with Sundried Tomato CrustAdapted from a recipe by Valley of the Moon Winery in Glen Ellen, California
Don't forget that you'll need to marinate the salmon for at least eight hours.
4 (6 oz each) boneless, skinless salmon fillet portions
1/2 cup dry red wine (pinot noir works well)
1/4 cup balsamic vinegar
1/2 cup sun-dried tomato paste
2 Tbsp dark brown sugar
5 cloves garlic, minced
2 Tbsp fresh thyme
2 Tbsp fresh parsley, minced
1 Tbsp fennel seeds
2 tsp dried organic basil
1 bay leaf, crumbled
1/2 tsp dry mustard
1 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
1 tsp kosher sea salt
1/2 tsp fresh ground organic black pepper
- In a large bowl or gallon plastic bag, combine wine, balsamic vinegar, olive oil, sun-dried tomato paste, brown sugar, garlic, thyme, parsley, fennel seeds, basil, bay leaf, dry mustard, Worcestershire sauce, Tabasco sauce, salt and pepper, to create marinade. Marinate fish, covered, for eight hours or overnight.
- Preheat oven to 425 degrees. Remove salmon Remove salmon from marinade and pat dry before cooking. In a small saucepan, boil marinade for several minutes to reduce and sterilize. Place salmon on baking sheet, top each fillet with reduced marinade (which will form a crust during baking), and bake salmon until done, about 8 to 10 minutes depending on thickness.
Nutrition information per serving: 385 calories, 37 grams protein, 22 grams fat, 7 grams carbohydrate, 1 gram fiber, 116 milligrams cholesterol, 409 milligrams sodium.