Baking salmon fillets, covered, with a little wine and some shallots produces moist, succulent results as long as you remember the two cardinal rules of fish cookery: choose only the freshest fish and don't overcook it.
- 1 pound salmon fillet, cut into 4 portions, skin removed, if desired
- 2 tablespoons dry white wine
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 2 tablespoons finely chopped shallot (1 medium)
- Lemon wedges for garnish
Preheat oven to 425 degrees F. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray.
Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.
When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
216 calories; 12g total fat; 2g total saturated fat; 67mg cholesterol; 213mg sodium; 1g carbohydrates; 0g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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