While cleaning the house last weekend we chanced upon a printout of a salmon recipe dated Nov 2005. The recipe was shared by my husband’s friend who is an awesome cook and a food connoisseur. Hubby had prepared this dish before but it was from his memory and tasted good. But once he followed the recipe it tasted awesome. And along with the salmon he made a simple spaghetti (his specialty btw) with cherry tomatoes, garlic and olive oil. Saturday night dinner didn’t taste this good in a long while. Thanks Dr. Ghosh for the recipe :-)
Unfortunately the recipe doesn’t mention any exact amounts, and neither did my hubby measure out anything. So I am unable to give any measurements, just eyeball everything. The original recipe uses sour cream along with the caramelized onions, but we didn’t have any in the house. And instead of oregano and basil we used Italian seasoning and fresh basil leaves.
Ingredients
Salmon – two 8oz pieces
Red wine vinegar
Olive oil
Garlic salt
Italian seasoning
Fresh basil
Onion – 1 (sliced)
Procedure
Preheat oven to 400F.
Marinate salmon fillets in red wine vinegar, Italian seasoning, basil, olive oil and garlic salt for about one and half hours.
Line a baking tray with aluminium foil and bake the fish for 15 minutes. Then flip and bake for another 10 minutes.
Then broil the fish until a red crust forms on one side. Turn over and broil the other side. Be careful not to over fry or else it’ll become dry.
Add a squeeze of fresh lime and serve with caramelized onions.
To caramelize the onions warm olive oil in a skillet and add sugar. When sugar starts to melt throw in sliced onions. Cook till the onions turn brownish in color.
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