Salmon with Goat Cheese and Capers – took me 15 minutes to make – so easy and fun when cooking with kids too

It was one of those weeknights when time was short – I got home at 6.15 and had dinner on the table by 6.45. Now that’s the kind of meal I like to make when I am tired! Here is it – kids will love this – and love making it too. Its the kind of thing when you throw it all into the pan and there is dinner!

BAKED SALMON FILLETS WITH GOAT CHEESE
AND CILANTRO ( Fresh Coriander)

Ingredients:

4 tbsp. olive oil
1/2 c. onion, chopped
1 tbsp. garlic, finely chopped
1/2 c. dry red wine
4 tbsp. capers
1 tbsp. fresh rosemary, chopped (or 1 tsp. dried)
1 tsp. fresh oregano, chopped (or 1/2 tsp. dried)
1/2 c. fresh tomatoes chopped
Salt to taste ( not too much – the capers are salty)
Pepper to taste, freshly ground
4 (6 oz. ea.) boneless salmon fillets or 1.5 lbs of a side of salmon ( that’s what I used for two of us – so that we have enough leftovers for lunch tomorrow)
1/3 lb. goat cheese, crumbled (my own home made goat cheese of course!)
4 tbsp. fresh coriander, chopped

Directions:

1. Heat 2 tablespoons of the olive oil in a saucepan.
2. Add onion and garlic. Cook briefly while stirring.
3. Add wine, capers, rosemary, oregano, tomatoes, salt, pepper and olives.
4. Bring to a boil and simmer 5 minutes.
5. Pour 1 tablespoon of the oil in a baking dish large enough to hold the fish in one layer.
6. Arrange fish skin side down.
7. Sprinkle with salt and pepper.
8. Pour the sauce around the fish fillets.
9. Brush the top of the fillets with the remaining 1 tablespoon oil and dot with the cheese.
10. Bake in a preheated 475 degree oven for 5 minutes.
11. Switch to the broiler and broil for 5 minutes. Do not overcook.
12. Sprinkle with the coriander and serve immediately. Serves 4 or 2 with leftovers.

I served this with steamed white rice ( I had some leftover from the night before so just heated that up in the microwave). And a cucumber salad that came right from the farm – cucumbers, chives and scallions – along with rice vinegar and sugar to taste ( I used Splenda). Serve the salad in a separate bowl so that the vinegar doesn’t soak the main course.

Enjoy!