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. Serve topped with your favorite sauce, if desired.
1 poundsalmon fillet, cut into 4 portions, skin removed, if desiredsee savings
2 tablespoonsdry white winesee savings
1/4 teaspoonsaltsee savings
Freshly ground pepper, to tastesee savings
2 tablespoonsfinely chopped shallot, (1 medium)see savings
Lemon wedges, for garnishsee savings
...There's a great debate over farmed vs. wild salmon. I think wild tastes better--richer in flavor... the portion size and serve with more filling side dishes to cut costs. This honey mustard ancho glazed salmon... for dinner, and, for lunch the next day, I simply toss the extra salmon into an Asparagus Salmon Quiche... read more...
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