Wine-marinated salmon - Vinmarinerad lax

WINE-MARINATED SALMON
Vinmarinerad lax

Salmon tastes lovely when marinated (or so I’ve heard …). They’re best if left in the marinade overnight. Then you save the liquid and make a creamy, gorgeous sauce.

4 servings

4 salmon “chops” (if you get my meaning), ¾ inch thick

Marinade:

¼ cup dry vermouth or white wine
¼ cup fish bouillon
¼ cup cooking oil
½ to 1 tablespoon fresh lemon juice
1 teaspoon Italian salad spice
salt
black pepper
1 tablespoon chopped parsley
½ green, ½ red and ½ yellow bell pepper
1/3 cup crème fraîche or sour cream
1 teaspoon Maizena
1/3 cup heavy cream
salt, pepper

Put the fish in a deep plate or bowl. Mix the ingredients for the marinade and pour it over the fish. Turn the slices a few times in the marinade and then leave in the fridge for at least 4 hours, preferably overnight.

Transfer to a greased, oven-proof dish and bake in the middle of the oven at 390F for about 30 minutes or until the fish is ready. Trim the bell peppers and cut in thin shreds. Boil the marinade with the shredded sweet peppers in a saucepan for about 3 minutes. Take the peppers up and keep warm. Add crème fraîche and Maizena stirred with cream to the liquid and boil for about 5 minutes. Flavour to taste with salt and pepper.

Serve with the sauce and the shredded sweet peppers.

Enjoy!

Bella