Salmon With Tomato Ginger Jam |
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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 4 |
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From Weight Watchers March-April 2008 Ingredients:
2 tablespoons white wine vinegar |
1 tablespoon honey |
2 teaspoons grated peeled fresh ginger |
1 (14 ounce) can diced tomatoes with sweet onions, drained |
1 teaspoon finely chopped fresh mint |
28 ounces salmon fillets |
1/4 teaspoon salt |
Directions:
1. To make the jam:
2. Combine the vinegar, honey, and ginger in a small saucepan.
3. Bring to a simmer over medium-low heat.
4. Cook until the liquid is almost evaporated, about 2 minutes.
5. Stir in the tomatoes.
6. Simmer until the flavors are blended, about 4 minutes.
7. Remove the saucepan from the heat.
8. Stir in the mint and set aside.
9. Sprinkle the flesh sides of the fillets with salt and generously spray with nonstick spray.
10. Heat a large ridged grill pan over high heat until very hot, about 4 minutes.
11. Reduce the heat and place the fillets in the pan skin side up.
12. Cook until well charred, about 4 minutes.
13. Turn the fillets and cook just until opaque in the center 3-4 minutes.
14. Removed the skin from the fillets, serve with the jam.
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