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Salmon Fillets with Goat Cheese and Coriander

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4 boneless Norwegian salmon fillets
1/2 cup sliced onion
1/2 cup dry red wine
1/2 cup tomato pulp
4 tbsp olive oil
1 tbsp diced garlic
4 tbsp capers
1 tbsp fresh rosemary, chopped (or 1 tsp. dried)
1 tsp fresh oregano, chopped (or 1/2 tsp. dried)
1/8 tsp hot red pepper flakes
Salt to taste
Pepper to taste, freshly ground
12 pitted black olives
150g goat cheese, crumbled
2 tbsp. anise-flavoured liquor 
4 tbsp. fresh coriander, chopped
 
N.B. Items in bold are available at all MF outlets.
 
Heat 2 tablespoons of the olive oil in a saucepan. Add onion and garlic. Cook briefly while stirring.
 
Add wine, capers, rosemary, oregano, pepper flakes, tomatoes, salt, pepper and olives. Bring to a boil and simmer 5 minutes.
 
Pour 1 tablespoon of the oil in a baking dish large enough to hold the fish in one layer. Arrange fish skin side down.
 
Sprinkle with salt and pepper. Pour the tomato sauce around the fish fillets. Brush the top of the fillets with the remaining tablespoon oil and the cheese.
 
Bake in a preheated high temperature oven for 5 minutes. Sprinkle with the liquor. Switch to the broiler and broil for 5 minutes.
 
Do not overcook. Sprinkle with the coriander and serve immediately.
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