{"id":12737,"date":"2018-08-01T04:00:00","date_gmt":"2018-08-01T09:00:00","guid":{"rendered":"https:\/\/www.saucemagazine.com\/recipes\/salmon-marbella-17368851\/"},"modified":"2025-07-30T09:02:15","modified_gmt":"2025-07-30T09:02:15","slug":"salmon-marbella-17368851","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/recipes\/salmon-marbella-17368851\/","title":{"rendered":"Salmon Marbella"},"content":{"rendered":"

INGREDIENTS<\/h2>

? 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<\/strong><\/p><\/div>

PREPARATION<\/h2>

• 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.<\/p>

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

• 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.<\/p><\/div><\/div>","protected":false},"excerpt":{"rendered":"

3 to 4 servings<\/p>\n","protected":false},"author":529,"featured_media":12745,"comment_status":"close","ping_status":"closed","sticky":false,"template":"single-wide.php","format":"standard","meta":{"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","newspack_collection_is_cover_story":false,"newspack_collection_post_order":0,"_newspack_byline_active":false,"_newspack_byline":"","newspack_featured_image_position":"above","newspack_post_subtitle":"3 to 4 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