Salmone al vino rosso
Wine-flavored salmon
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- 1 400 g (14 1/4oz) fresh salmon fillet
- 30 g (1 1/4oz) little young fresh onion, chopped
- 1 teaspoon dried bay leaves
- 2 juniper berries
- 150 ml (5 1/4fl oz) red wine
- 1 tablespoon cornstarch
- 2 tablespoons extra virgin olive oil
- Salt
- Time:
preparation: 10 minutes
cooking: about 30 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 460 (kCal) 23 % GDA (*) - 1926 (kJ)
Protein: 34.1 (g) 69 % GDA
Total fat: 32.1 (g) 46 % GDA
Total carbohydrate: 9.5 (g) 4 % GDA
Sugars: 3.2 (g) 4 % GDA
It's an easy, quick and light recipe. You can make an impression serving it during an important dinner because it's very tasty.
Put 4 tablespoons olive oil, red wine, bay leaves, juniper berries and onions in a deep pan. Add the salmon with its skin below, season to taste with salt and cook, half-covered, on low heat until the fish is tender.
Preheat oven to 180°C (350°F). Oil a pan with the remaining olive oil. Put the salmon into the pan. Let the cooking juice retire. If it is too fluid, add some cornstarch. Spoon the sauce on the salmon surface and bake for some minutes. Serve hot.
Note
You can serve the fish with mashed potatoes or peas.
What's the right wine ?
Our suggestion is: the same wine with which you've cooked the fish (such as Rosso Piceno - red wine from marches - Italy).
The author Loretta Sebastiani lives in Italy (IT)
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