Salmon Sorrento

  • Serves: 4; 3 ounces fish per serving


Description

With its thick, colorful sauce, this dish provides a way to dress up salmon without covering up its natural flavor.

Ingredients

1 tablespoon extra-virgin olive oil
5 medium Italian plum tomatoes, diced
6 medium black olives, coarsely chopped
6 medium green olives, coarsely chopped
3 tablespoons lemon juice
2 tablespoons coarsely or finely chopped fresh parsley (Italian, or flat-leaf, preferred)
1 tablespoon capers, rinsed and drained
1 1/2 teaspoons bottled minced garlic or 3 medium cloves garlic, thinly sliced
Pepper to taste
1-pound salmon fillet

Cooking Instructions

Heat a large skillet over medium-high heat. Add oil and swirl to coat bottom of skillet. Add tomatoes, black and green olives, lemon juice, parsley, capers, garlic, and pepper; stir to mix. Bring to a boil over medium-high heat, 2 to 3 minutes. Reduce heat to medium and cook until mixture is reduced by about one third, about 5 minutes, stirring occasionally.

Meanwhile, rinse salmon and pat dry with paper towels.

Using a spoon, push reduced sauce to one side and place salmon in skillet. Spoon sauce over salmon. Cook, covered, over medium heat for 15 to 17 minutes, or until salmon flakes easily when tested with a fork.


Nutritional Analysis
Per serving
Calories Per Serving
200
Total Fat
9 g
Saturated Fat
1 g
Polyunsaturated Fat
2.5 g
Monounsaturated Fat
4.5 g
Cholesterol
59 mg
Sodium
308 mg
Carbohydrates
5 g
Fiber
1 g
Sugar
2 g
Protein
24 g

Dietary Exchanges


1 vegetable, 3 lean meat



This recipe is reprinted with permission from the American Heart Association Meals in Minutes Cookbook, Copyright © 2002 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.