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 Slow-Baked Salmon with Red Wine and HoneyMay, 2006 Serves 4 / Low in saturated fat and high in omega-3 fatty acids, this tender entrée features a delicious, heart-healthy red wine sauce. 1 tablespoon olive oil 8 sprigs fresh thyme 1 pound salmon fillet, cut into 4 pieces, skin left on 4 cloves garlic, peeled and smashed with the flat of a knife 1/2 cup light red wine, such as Beaujolais or Pinot Noir 1 tablespoon honey Salt and pepper, to taste 1. Preheat oven to 350°. In the bottom of a glass or ceramic baking dish, drizzle olive oil and scatter thyme sprigs. Lay salmon on top of the thyme, skin side up. Arrange garlic cloves around salmon. 2. In a small bowl, whisk together red wine and honey and pour over salmon. 3. Bake 15-20 minutes and remove from oven. Peel off salmon skin, if desired, and arrange fillets on a warm serving dish. 4. Pour dish juices into a small saucepan and bring to a boil. Reduce until syrupy, about 10 minutes. Season sauce with salt and black pepper, spoon over salmon, and serve. PER SERVING: 239 cal, 39% fat cal, 10g fat, 2g sat fat, 51mg chol, 25g protein, 6g carb, 0g fiber, 55mg sodium |