Top | Zanne Miller
(recipe, Zanne Miller)
You can use any sauce recipe you like for this dish, but in keeping with the southern-Italian flavorings of the seven-fishes feast, I generally stick to a garlic-oil sauce.
- 1 lb. wild-caught salmon
- 2 to 3 Tbsp. olive oil
- ½ onion, diced
- 4 cloves garlic, diced
- Large handful of fresh Italian parsley leaves, minced
- Salt and pepper to taste
- Preheat the oven to 350 degrees.
- Grease a baking dish large enough to hold the salmon with a bit of olive oil. Place the salmon in the dish.
- In a saucepan over medium heat, heat the 2 to 3 Tbsp. olive oil, onion, and garlic until the onion is translucent and the garlic fragrant. Add the parsley and heat through, then pour the sauce over the salmon.
- Cover the dish with aluminum foil and bake for 20 to 25 minutes (10 minutes for each inch of fish thickness) until the fish is cooked but not dried out. Remove the salmon to a serving platter and drizzle any remaining sauce over it. Sprinkle with salt and pepper, if desired, and serve immediately.
Read more about Italian Christmas Eve traditions in "The seven-fishes feast."