It was one of those weeknights when time was short – I got home at 6.15 and had dinner on the table by 6.45. Now that’s the kind of meal I like to make when I am tired! Here is it – kids will love this – and love making it too. Its the kind of thing when you throw it all into the pan and there is dinner!
BAKED SALMON FILLETS WITH GOAT CHEESE
AND CILANTRO ( Fresh Coriander)
4 tbsp. olive oil
1/2 c. onion, chopped
1 tbsp. garlic, finely chopped
1/2 c. dry red wine
4 tbsp. capers
1 tbsp. fresh rosemary, chopped (or 1 tsp. dried)
1 tsp. fresh oregano, chopped (or 1/2 tsp. dried)
1/2 c. fresh tomatoes chopped
Salt to taste ( not too much – the capers are salty)
Pepper to taste, freshly ground
4 (6 oz. ea.) boneless salmon fillets or 1.5 lbs of a side of salmon ( that’s what I used for two of us – so that we have enough leftovers for lunch tomorrow)
1/3 lb. goat cheese, crumbled (my own home made goat cheese of course!)
4 tbsp. fresh coriander, chopped
- Heat 2 tablespoons of the olive oil in a saucepan.
- Add onion and garlic. Cook briefly while stirring.
- Add wine, capers, rosemary, oregano, tomatoes, salt, pepper and olives.
- Bring to a boil and simmer 5 minutes.
- Pour 1 tablespoon of the oil in a baking dish large enough to hold the fish in one layer.
- Arrange fish skin side down.
- Sprinkle with salt and pepper.
- Pour the sauce around the fish fillets.
- Brush the top of the fillets with the remaining 1 tablespoon oil and dot with the cheese.
- Bake in a preheated 475 degree oven for 5 minutes.
- Switch to the broiler and broil for 5 minutes. Do not overcook.
- Sprinkle with the coriander and serve immediately. Serves 4 or 2 with leftovers.
I served this with steamed white rice ( I had some leftover from the night before so just heated that up in the microwave). And a cucumber salad that came right from the farm – cucumbers, chives and scallions – along with rice vinegar and sugar to taste ( I used Splenda). Serve the salad in a separate bowl so that the vinegar doesn’t soak the main course.