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.
This article appears in August 2018.