Salmon with Tomato Shallot Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Light and refreshing, this is a great treatment for salmon on any occasion. Capers add a delightful burst of tangy saltiness. Kimberly Cutler â Florence, Arizona Ingredients:
4 salmon fillets (4 ounces each) |
1 tablespoon grated lemon peel |
1/2 teaspoon white pepper |
1/8 teaspoon salt |
3/4 cup chopped shallots |
2 teaspoons olive oil |
1 garlic clove, minced |
1 teaspoon capers, drained |
3/4 cup dry white wine or reduced-sodium chicken broth |
2 medium tomatoes, seeded and chopped |
1/2 teaspoon dried basil |
Directions:
1. Sprinkle fillets with lemon peel, white pepper and salt; set aside.
2. In a large nonstick skillet, saute the shallots in oil until tender. Add garlic and capers; cook 1 minute longer. Stir in wine; add reserved salmon.
3. Reduce heat; cover and cook for 8-10 minutes or until fish flakes easily with a fork. Add tomatoes and basil; heat through. Yield: 4 servings.
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