Salmon in Sun-Dried Tomato and Wine Sauce

Salmon is an easy but impressive dish to cook

Fishophobes, unite! I didn’t grow up eating fish (other than tuna salad sandwiches and fish sticks), and it took me many years to finally get over my repulsion of ordering fish in a restaurant. It was even longer before I mustered the courage to attempt to cook fish at home. And even more time passed before I was finally comfortable enough to try out my own methods of cooking fish. This is one of them.

Salmon is, for the fishophobe, one of those nice “non-fishy” fish and as a bonus, it is super healthy for you (especially if wild caught and not farmed). Its bright color also looks impressive on a plate, so if you are having company, it’s great to serve. Go on, do it! If I can, you can.

Ingredients

2 large salmon filets

1/4 cup cooking wine

1/4 cup sun-dried tomato salad dressing (I used Newman’s Own)

lemon juice

sea salt

pepper

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Directions

Preheat your oven to 350 degrees F. Prepare a baking dish with nonstick spray, butter or shortening.

Heat the olive oil in a large skillet over medium-high heat. Rinse the salmon filets and pat dry, then place in the skillet (scale side down). Sprinkle the top of the filets with lemon juice, sea salt and pepper to taste. Brown the salmon for about four to five minutes on each side.

Reduce the stove heat to low and pour the salad dressing and wine over the salmon. Cook for another four to five minutes.

Place the salmon in the baking dish and pour the contents of the skillet over the top. Bake for 20-35 minutes, depending on the thickness of your filets. The salmon will be done when it has an opaque pink color, flakes with a fork easily. If you are the temperature-measuring type, shoot for an internal temperature of 140 to 160 degrees.

Cut the salmon into portions and serve with healthy vegetables and a smile. Serves four-ish.