Picky Eaters
Sharon, I self published an Italian cookbook this past summer, this recipe is a favorite.
Baked Herb Salmon
1 small onion diced
4 garlic cloves diced
1 sm. celery stalk minced
2 tbs olive oil
8 fresh sage leaves
leaves from 1 rosemary sprig (snipped to release flavor)
1 shallot diced
1/2 tsp Greek seasoning
2 tbs olive oil
2 tbsp extra virgin olive oil
3/4 cup dry white wine
8 salmon fillets
salt and pepper to taste
Preheat oven to 425 degrees
Cover a frying pan with 1 tsp of olive oil. Add onion, garlic, celery, shallot and stir for 1 minute. (For picky eaters you can substitute 1/2 tsp of onion powder and 1/2 tsp garlic powder and omit the above step, simply sprinkle onto the salmon). Put the salmon on top of the onion, garlic, celery, shallot mixture skin side down, rub with the rest of the oil. Season the salmon with salt, pepper and Greek seasoning. Add rosemary and sage over the salmon, add wine and roast covered for 20 to 25 minutes until cooked thru and glazed.
Serves 4