Baked Salmon fillet in Red Currant Sauce

I guess I need to confess that I am not a crazy sea food lover, but I learned to love fish. Not any fish, I am still not ready to deal with the bony fish, but will eat and actually enjoy well prepared boneless fish fillets. Some fish recipies require elaborate sauces and preparation, (Oh, Costa Rica, your fish dishes are like no other!), but Salmon is so easy to make: a bit of herbs and spices, olive oil, lemon juice and voila! You have this flavorful and super healthy meal and this is how I mostly make Salmon whether it’s on the grill or in the oven.

I mentioned in my previous posts that in our backyard we grow different berries, they are such a great thing to grow: tasty and low maintenance – perfect combination in my book. Up until this summer we tried to eat our berries just like that, but the thing is, you get more and more of them every year (not that I am complaining). So this time around I decided to incorporate them in my cooking. You kind of kill two birds with one stone…the berries are not going to waste and you have these interesting delicious dishes. I love all the berries and I think you can’t go wrong with them, they are amazing with salads, meat, fish, desserts, anything…I already posted the desserts I made with Red Currant, but this time (a bit late, sorry, I didn’t have time to post it earlier) I want to share this baked salmon recipe I made with red currant marinade. OMG, the salmon was so delicate, moist and aromatic, and looked just gorgeous served on the green salad and garnished with beautiful red currant. Serve it with rice and green salad for a delicious healthy meal. Try it and I am sure your family and friends will be impressed!

Ingredients

250 g Salmon fillet, skin on
100 g Red currants
1 Small Red onion
2 tbsp. Olive oil
12 Fresh Basil leaves, washed and dried
Salt and White pepper, to taste
2 tbsp. Soy sauce 
Mixed Greens Salad leaves for serving (optional)

Directions

Preheat the oven to 400F.
Put about 10 of the prettiest currants on the stem aside and keep them for garnishing.
Remove the rest of Red currants from the stem. You can do it by removing them very gently by hand with the help of fork. Wash them under the running water and dry on the towel.
Cut the onion into the thin half-rings.
To make a marinade, crash/mash currants with fork or potato masher. Add basil, onions and gently mix.

Place the salmon fillet skin-side down in ovenproof dish and sprinkle with salt and pepper.  Rub/brush the Salmon with olive oil and soy sauce. Spread evenly Currant marinade over the fillet.
Cover the dish and place in a fridge for at least an hour.

Remove the fish from the fridge and bake for about 25 minutes.
Serve on lettuce or mixed salad leaves and garnish with sprigs of red currants! 
Enjoy!