Dee Ryan, adapted from “The Silver Palate Cookbook”, Author at Sauce Magazine: Intelligent Content For The Food Fascinated https://www.saucemagazine.com/author/dee-ryan-adapted-from-the-silver-palate-coo/ Your Guide to St. Louis Restaurants, Recipes, and Food Culture Wed, 30 Jul 2025 09:02:15 +0000 en-US hourly 1 https://www.saucemagazine.com/wp-content/uploads/2025/07/cropped-sauce-magazine-favicon-Katrina-Behnken-32x32.png Dee Ryan, adapted from “The Silver Palate Cookbook”, Author at Sauce Magazine: Intelligent Content For The Food Fascinated https://www.saucemagazine.com/author/dee-ryan-adapted-from-the-silver-palate-coo/ 32 32 248446635 Salmon Marbella https://www.saucemagazine.com/recipes/salmon-marbella-17368851/ Wed, 01 Aug 2018 09:00:00 +0000 https://www.saucemagazine.com/recipes/salmon-marbella-17368851/

3 to 4 servings

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INGREDIENTS

? cup chopped prunes
? cup olive or neutral oil
? cup red wine vinegar
¼ cup chopped manzanilla olives
1 Tbsp. capers with liquid
1 Tbsp. dried oregano
1 tsp. garlic powder
1 tsp. freshly ground black pepper
1 lb. boneless, skinless salmon fillet 
½ cup dry white wine
¼ cup brown sugar

PREPARATION

• In a large zip-top bag, mix together the prunes, olive oil, red wine vinegar, olives, capers, oregano, garlic powder and pepper. Add the salmon, seal and refrigerate 1 hour.

• Preheat the oven to 350 degrees. Remove salmon from refrigerator and let sit 15 minutes. Coat a baking dish with cooking spray.

• Pour the contents of the bag into the baking dish. Add the wine to the dish and sprinkle the salmon with brown sugar. Bake 30 to 35 minutes and serve.

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