Ingredients and Weight:
- Salmon fillets - 8 portions (about 200 grams each)
- Extra virgin olive oil - 3 tablespoons
- Sea salt - 1 teaspoon
- Fresh lemon juice - 2 tablespoons
- Capers - 2 tablespoons
- Sun-dried tomatoes - 1/4 cup (packed)
- Fresh herbs (e.g., oregano, basil) - 1 tablespoon chopped
- White wine - 1/2 cup
- Brown sugar - 2 tablespoons
- Shallots or onions - 2, chopped
Preparation Time:
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F (190°C).
- Prepare the salmon by rinsing and drying it with paper towels. Season with sea salt.
- In a baking dish, arrange the salmon skin-side down. Drizzle with olive oil and lemon juice.
- In a small bowl, mix the capers, sun-dried tomatoes, chopped herbs, brown sugar, and white wine. Pour this mixture over the salmon.
- Add the chopped shallots or onions to the dish and bake for about 20-25 minutes or until the salmon is cooked through.
- Remove from the oven and let it rest for about 5 minutes before serving.
Nutritional Information: (Per serving)
- Calories: Approx. 300-350 (depending on the amount of added fats)
- Fat: 15-20g
- Carbohydrates: 10-15g
- Protein: 25-30g
Dish Characteristics:
- A rich and flavorful dish with a combination of sweet, sour, and herbal notes.
- The salmon is tender and cooked to perfection, providing a great contrast to the robust flavors of the sauce.
- This dish is perfect for a special occasion or a romantic dinner.
User Comments:
- "The salmon was cooked to perfection! The sauce was delicious and had a great balance of flavors."
- "I loved the combination of sun-dried tomatoes and capers in this dish. It gave it a unique taste that I haven't tried before."
- "The dish was a bit messy to prepare but well worth the effort. The salmon was so tender and juicy."
Special Precautions and Tips:
- Use fresh ingredients to ensure the best flavor.
- Adjust the seasoning according to personal taste preferences.
- Check the salmon's doneness by inserting a fork into the thickest part of the fish; it should be easily flaked but not overcooked.
