Baked Salmon Fillets With Goat Cheese and Cilantro

• 4 tablespoons olive oil
• 1/2 cup chopped onion
• 1 tablespoon finely chopped garlic
• 1/2 cup dry red wine
• 4 tablespoons capers
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
• 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
• 18 teaspoon hot red pepper flakes
• 1/2 cup canned crushed tomatoes
• Salt and freshly ground pepper to taste
• 12 pitted black olives
• 4 boneless salmon fillets, about 6 ounces each
• 13 pound goat cheese, crumbled
• 2 tablespoons anise-flavored liquor, like Ricard
• 4 tablespoons chopped fresh cilantro

1. Heat 2 tablespoons of the olive oil in a saucepan.
2. Add the onion and garlic, and cook briefly while stirring.
3. Add the wine, capers, rosemary, oregano, pepper flakes, tomatoes, salt, pepper and olives.
4. Bring to a boil and simmer 5 minutes.
5. Preheat the oven to 475 degrees.
6. Pour 1 tablespoon of the oil in a baking dish large enough to hold the fish in one layer.
7. Arrange the fish skin-side down, sprinkle with salt and pepper.
8. Pour the tomato sauce around the fish fillets, brush the top of the fillets with the remaining 1 tablespoon oil and the cheese.
9. Bake for 5 minutes and sprinkle with Ricard.
10. Switch to the broiler and broil for 5 minutes.
11. Do not overcook the fish.
12. Sprinkle with the cilantro and serve immediately

olive oil, onion, garlic, red wine, capers, rosemary, fresh oregano, hot red pepper, tomatoes, salt, black olives, salmon, goat cheese, aniseflavored liquor, fresh cilantro

Taken from cooking.nytimes.com/recipes/3771 (may not work)