Thursday, January 22, 2009

Recipe - Salmon Marbella


Co-host of Green Divas Radio Show and foodie mentor, Green Diva Jen turned me on to the Silver Palate recipe for Chicken Marbella last year. I’ve had this cookbook forever, but I am not a huge fan of chicken, so I never tried this one.

Okay, every recipe as a story, right? I have to give a hearty blog shout-out to Jenifer’s Aunt Elaine, who introduced this staple into their family’s regular feast rotation years ago. I love Aunt Elaine for many reasons, but for introducing this recipe to Jen, I’m very grateful. Thanks Aunt Elaine.

After customizing the recipe (more garlic - of course - less wine, added dried cherries and sundried tomatoes), I made it with the chicken last year and my family loved it. This recipe has a full and robust blend of flavors from a mess of garlic and oregano to the capers, prunes, wine and vinegar. I LOVE the sauce. I just wasn’t in love with the chicken.

I started fantasizing about converting this for some type of fish. Here’s what I came up with . . . so far . . .

GD Meg’s Salmon Marbella Recipe
Ingredients
1 - 2 pounds salmon fillet (w/ skin on)
5 or 6 cloves garlic crushed
1/4 c. dried oregano
3/4 c. red wine vinegar
1/2 c. olive oil
1/2 - 1 c. pitted prunes
1/4 c. dried cherries
1/4 c. sundried tomatoes (un marinated)
1/2 c. pitted Spanish green olives
1/2 c. capers (with some of the juice)
4 - 5 bay leavessalt & pepper to taste
1 c. brown sugar
1/2 c. white wine
1/4 c. chopped cilantro

Instructions
Mix together first 11 ingredients (everything but brown sugar, wine and cilantro) and get salmon marinating in the mix (we marinated for about an hour and it seemed to work).

Preheat oven to 350 degrees. Put salmon and marinate in large glass baking dish, then sprinkle the brown sugar on top of salmon and pour white wine around it.

Bake for 15 - 20 minutes, until the fattest part of the salmon is done in the middle.
Sprinkle with cilantro and serve with rice pilaf and maybe something green.

Eat. Blog. Be Merry!

GD Meg

1 comment:

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