Chicken with Fruit and OlivesThe inspiration for this meal
Salmon with Fruit & Olives
1/4 cup red wine vinegar
3 tbsp good olive oil
1/2 tsp salt
1/4 tsp ground black pepper
4 minced garlic cloves
1/2 cup chopped pitted dates (dried cherries work well, too)
1/2 cup chopped dried apricots
1/2 cup chopped pitted green olives
1/2 cup chopped pitted black olives
4 salmon fillets, boneless and skinless
1 1/2 cups vegetable broth
1/2 cup of white or rose wine
1/2 cup chopped fresh parsley (1/4 cup of dried is just fine, too)
1 large Ziploc freezer bag
1. Put the salmon into the feezer bag and add the remaining ingredients. Mix well and leave in the fridge overnight to marinate. If you don't have time to marinate, it still tastes delicious cooked right away.
2. Preheat oven to 375F. Pour contents of the freezer bag into a large casserole dish. Bake uncovered for 20 minutes, or until salmon browns.
3. Cover with aluminum foil and cook for an additional 10 minutes, or until salmon flakes easily with a fork.
4. Allow to stand for 5 minutes. Serve over saffron rice or couscous.
