Braised Baked Salmon
Careful marinating, combined with frying the outside and baking the inside of fresh salmon results in a unique dish. A crisp, sharp, but not acidic Oregon Chardonnay is a good mix with this meal.
- Two 9-ounce salmon filets
- One green bell pepper, seeded and halved
- One cup virgin olive oil
- One tablespoon white wine vinegar
- One half fresh lemon
- Pinch of sugar
- Basil and dill, freshly chopped
- One clove of crushed, chopped garlic
- One tablespoon of ground black pepper
1. Place the salmon filets on the green bell pepper halves in an oven-ready baking dish. Mix all of the above, retaining one half cup of olive oil, and pour it into the dish. Cover with foil and let marinate in the refrigerator for a few hours.
2. Remove the salmon dish from the refrigerator, set aside for warming to room temperature.
3. Heat a large saucepan. Pour in about 1/4 cup of the olive oil, just enough to coat the surface of the pan. Cut a little slice of the salmon and dip it quickly into the hot oil. Pull it back out. If it smells good and the oil is sizzling, it's time to braise the salmon.
4. Using cooking tongs, place the salmon filets into the hot oil saucepan. Let the fish cook for 1 minute, then turn over each filet to braise the other side for one more minute.
5. Put the filets back into their marinated baking dish, cover with foil, and bake in a preheated oven at 350 degrees for about 15 minutes.
Fresh steamed asparagus and wild rice. Many other vegetables will compliment the salmon as well.
OregonWines.com suggests serving the following types of wine while enjoying Braised Baked Salmon. Click on a wine type to search our database for matching wines.
||Typically aged in oak, it is dry in flavor, with strong aromas, and has a golden hue. It is also used to produce Champagne and méthode Champenoise wines.|
||The flagship of Oregon's wine industry. Pinot Noir is a fruity, peppery, full-bodied wine with deep red hues.|
||A light, dry wine with fruity, grassy flavors, and light yellow hues.|