Slow baked Salmon with Red Wine and Honey
Yield: Serves 4
Slow Baked Salmon with Red Wine and Honey
4 Tablespoons Olive Oil
4 Teaspoons Thyme
4 5 to 6 oz. Salmon Filets
8 Cloves of Garlic, peeled and smashed with the flat of a knife (not chopped – just smashed)
2 Cups red wine
4 Tablespoons Honey
Salt and Pepper to taste
- Preheat the oven to 350 degrees.
- In the bottom of a glass or ceramic baking dish, drizzle the olive oil and scatter the thyme sprigs.
- Lay the salmon on top of the thyme, skin side up.
- Arrange smashed garlic cloves around the salmon.
- In a small bowl, whisk together the red wine and honey and pour over the salmon.
- Bake 15 to 20 minutes and remove from the oven.
- Peel off salmon skin (if desired) and transfer filets to a warm serving platter.
- Pour the pan juices into a small saucepan and bring to a boil.
- Reduce juices until syrupy, about 10 minutes.
- Season sauce with salt and black pepper.
- Spoon sauce over salmon and serve.
Recipe courtesy of Pat Harbison, Harbison Wines
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