Baked Salmon Fillets With Goat Cheese and Cilantro

Ingredients

• 4 tablespoons olive oil
• ½ cup chopped onion
• 1 tablespoon finely chopped garlic
• ½ cup dry red wine
• 4 tablespoons capers
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
• ⅛ teaspoon hot red pepper flakes
• ½ cup canned crushed tomatoes
• Salt and freshly ground pepper to taste
• 12 pitted black olives
• 4 boneless salmon fillets, about 6 ounces each
• ⅓ pound goat cheese, crumbled
• 2 tablespoons anise-flavored liquor, like Ricard
• 4 tablespoons chopped fresh cilantro

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    631 calories; 45 grams fat; 12 grams saturated fat; 19 grams monounsaturated fat; 8 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 43 grams protein; 110 milligrams cholesterol; 592 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat 2 tablespoons of the olive oil in a saucepan. Add the onion and garlic, and cook briefly while stirring. Add the wine, capers, rosemary, oregano, pepper flakes, tomatoes, salt, pepper and olives. Bring to a boil and simmer 5 minutes.
2. Preheat the oven to 475 degrees.
3. Pour 1 tablespoon of the oil in a baking dish large enough to hold the fish in one layer. Arrange the fish skin-side down, sprinkle with salt and pepper. Pour the tomato sauce around the fish fillets, brush the top of the fillets with the remaining 1 tablespoon oil and the cheese.
4. Bake for 5 minutes and sprinkle with Ricard. Switch to the broiler and broil for 5 minutes. Do not overcook the fish. Sprinkle with the cilantro and serve immediately

25 minutes