Seafood > Salmon > Baked Salmon

Cotriade-Style Baked Salmon Recipe

Ingredients with Measurements:
- 1 1/2 pounds salmon fillet
- 1/2 cup dry white wine
- 1/2 cup chicken or vegetable broth
- 1/4 cup olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 fennel bulb, chopped
- 1 red bell pepper, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 lemon, sliced
- Fresh parsley for garnish

Special equipment needed:
- Baking dish
- Aluminum foil

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, fennel, and red bell pepper. Cook until the vegetables are soft, about 5-7 minutes.

3. Add the white wine, chicken or vegetable broth, thyme, oregano, red pepper flakes, salt, and pepper. Bring to a boil and let simmer for 5 minutes.

4. Place the salmon fillet in a baking dish. Pour the vegetable mixture over the salmon.

5. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the salmon is cooked through.

6. Remove the foil and place lemon slices on top of the salmon. Bake for an additional 5 minutes.

7. Garnish with fresh parsley and serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Protein per serving: 30g
Carbohydrates per serving: 8g
Fiber per serving: 2g
Sugar per serving: 4g
Sodium per serving: 300mg

Substitutions for ingredients:
- Salmon fillet can be substituted with any other type of fish fillet.
- Dry white wine can be substituted with chicken or vegetable broth.
- Fennel bulb can be substituted with celery.

Variations:
- Add sliced potatoes to the vegetable mixture for a heartier dish.
- Use different types of herbs and spices to change the flavor profile of the dish.
- Add sliced olives or capers for a briny flavor.

Tips and tricks:
- Make sure to cover the baking dish with aluminum foil to keep the salmon moist.
- Use fresh herbs for a more vibrant flavor.
- Serve with crusty bread to soak up the flavorful sauce.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the salmon on a bed of steamed rice or quinoa. Garnish with lemon wedges and fresh parsley.

Garnishes:
Fresh parsley and lemon slices.

Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

Suggested side dishes:
Steamed vegetables or a green salad.

Troubleshooting advice:
If the salmon is overcooked, it will be dry and tough. Make sure to check the salmon frequently while baking to prevent overcooking.

Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.

Food history:
Cotriade is a traditional fish stew from Brittany, France. It is typically made with a variety of fish and vegetables.

Flavor profiles:
Savory, herbaceous, and slightly spicy.

Serving suggestions:
Serve hot with a side of steamed vegetables or a green salad.

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Taste: Savory, Tangy, Herbal, Citrusy, Aromatic