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Baked Salmon, Braised in Olive Oil and Chili Powder Recipe

Ingredients

1 pound stranded artichoke hearts, cut into 1/4 inch slices

2 tablespoons brown sugar

2 tablespoons butter

1 clove garlic, minced

1/4 teaspoon dried oregano

1/8 teaspoon crushed red pepper flakes

1/2 teaspoon dried basil

1/8 teaspoon dried marjoram

1/8 teaspoon garlic powder

1 pinch salt

1/6 teaspoon pepper

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup chopped fresh parsley

8 (4 ounce) fillets salmon, colored according to package directions

Directions

Preheat oven to 375 degrees F (190 degrees C). Place artichoke hearts in a large resealable plastic bag. Sprinkle with brown sugar; seal bag and seal well.

Place pan on bottom rack of oven. Place salmon fillets on top of hearts, sealing each one well. Spread 5 tablespoons mixture over all.

Bake at 375 degrees F (190 degrees C) for 10 hours. Reduce heat to medium-low and keep warm overnight.

After the salmon are cooked, pour brine over them and sprinkle with parsley. Bake an additional hour, or until the fish flakes easily with a fork. Remove fillets from pan and place on a sheet of waxed paper covered with foil or plastic wrap. Strip foil or plastic wrap, placing a layer on foil, and wrap around all corners of pan. Coat with a thin coat of tomato paste.

Place pan in pan and steam salmon for 5 minutes on each side. When salmon are tender, poke holes in foil with a fork.

Let pan cool on rack until completely cool. Preheat oven to 350 degrees F (175 degrees C).

Place salmon fillets on foil and wrap on foil. Brush with tomato paste. Arrange fillets on another sheet of waxed paper.

Bake at 350 degrees F (175 degrees C) for 1 hour or until fish flakes easily with a fork. Serve with a lemon slice and lemon hot pepper sauce.