- 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
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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
- 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.
- Preheat the oven to 475 degrees.
- 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.
- 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