Barbara makes her home in Monterey, California, where she loves to cook and create recipes.
This one makes savory use of seasonal root vegetables—which only peak after the first frost—tart cranberries, and a bit of spice. It's simple and simply delicious. Thanks, Barbara!
Braised Salmon with Vegetables in Wine Sauce
Organic vegetables—diced small
2 medium white onions
1 small sweet potato peeled
3 medium celery stalks
1/2 cup organic dried cranberries
4 tablespoons organic macadamia nut or extra virgin olive oil—use a bit to lightly oil the baking dish
1/2 cup organic white wine
1 teaspoon sea salt
1/2 teaspoon organic black pepper
1/2 teaspoon organic ginger
4 (6 oz each) wild Alaskan salmon fillets
Preheat oven to 350 F
- Pour the Macadamia Nut Oil in a medium non-stick fry pan, and sauté the diced vegetables until the onions are transparent, but not browned. Stir in the seasonings and dried cranberries, and remove from heat.
- Dust the salmon with salt and pepper and put into a lightly-oiled glass baking dish. (Baking dish size should hold the salmon and not be too big.) Smother the top of the salmon with the cooked vegetable mixture. Pour the vermouth and white wine around the fish.
- Bake in preheated oven at 350 F (middle-lower rack) for 15‒17 minutes. Baste the salmon with the bubbling liquid 4 or 5 times throughout the baking process.
- When done, remove and serve, pouring the remaining juices over the fish. (If necessary, season to taste.)
- For exceptional nutrition, serve with lightly braised bok choy or spinach, and brown rice. (Note—you may substitute 1 tablespoon organic unsalted butter and 3 tablespoons oil when sautéing vegetables.)