1 1/2 tablespoons olive oil
1/2 teaspoon dried parsley
1/2 teaspoon dried dill
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon ground cinnamon
1/8 teaspoon dried mint
1/8 teaspoon dried marjoram
1 1/2 teaspoons dried dill weed
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon dried rosemary
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary
2/3 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1 teaspoon dried oregano
2 pounds smoked salmon, cut into 1 inch cubes
In a medium bowl, mix olive oil, parsley, dill, basil, oregano, basil, cinnamon, mint, marjoram, dill weed, salt, thyme, rosemary, oregano, rosemary and paprika. Mix well. Shape mixture into a 1/4 inch thick slice. Wrap in plastic wrap and refrigerate. Roll the salmon in the marinade. Place in the refrigerator. Seal the plastic and chill.
Heat oil in a medium skillet to 375 degrees F (190 degrees C). Brush the salmon with the marinade and saute in oil for 5 minutes. Transfer the salmon to a platter and dip in olive oil again to coat. Place on a flat surface.
Pour marinade over the salmon and toss to coat; place in refrigerator to chill.
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix 1/4 cup of the onion powder and 1 teaspoon chili powder. Sprinkle mixture over the salmon and sprinkle with all the marinade. Sprinkle with the marinade.
In a small bowl, mix the wine with the 1 teaspoon flour. Sprinkle mixture over the salmon and sprinkle with remaining marinade.
Bake at 350 degrees F (175 degrees C) for 15 minutes.