Once Upon a Tine
Wednesday, August 30, 2006
Salmon Accolades !!
Served this tonight and received RAVE REVIEWS!
It is surprisingly simple, amazingly aromatic and delightfully delicious! If you are looking for low-fat, healthy, yet enjoyable, I can recommend this concoction.
Salmon with Tomato, Onions, and Capers Recipe
3 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, peeled and diced
2 large fresh tomatoes, diced
1 Tbsp fresh thyme leaves, chopped
2 teaspoon freshly grated lemon zest
The juice of one meyer lemon, or half a regular lemon with a teaspoon of sugar
2 Tbsp of capers, drained
1/3 cup white wine
1/4 cup water
Salt and pepper
2 fresh salmon fillets, 1/2 lb each
1 In a large, wide (at least 12 inches wide) saucepan (one that comes with a cover), heat olive oil on medium heat.
Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes.
Add the garlic and cook for 1 minute.
Raise the heat to medium-high and add the tomatoes, thyme, lemon zest, lemon juice, capers. Simmer for 10 minutes, adding a little water if needed to prevent the sauce from getting too dry.
Salt and pepper to taste.
2 Add 1/3 a cup of white wine - a simple Chardonnay will work.
Add 1/4 cup of water. Bring to a simmer.
Place the fillets in the pan on top of the sauce, skin side down, if the fillets are still in their skin. Cover and reduce heat to medium-low.
Cook for 5-10 minutes, depending on how thick the cuts of fish are. Poke the fish with a fork and look for doneness. The fish should still be somewhat rare in the middle, but not raw. Serve immediately, with tomato sauce generously applied.
It is surprisingly simple, amazingly aromatic and delightfully delicious! If you are looking for low-fat, healthy, yet enjoyable, I can recommend this concoction.
Salmon with Tomato, Onions, and Capers Recipe
3 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, peeled and diced
2 large fresh tomatoes, diced
1 Tbsp fresh thyme leaves, chopped
2 teaspoon freshly grated lemon zest
The juice of one meyer lemon, or half a regular lemon with a teaspoon of sugar
2 Tbsp of capers, drained
1/3 cup white wine
1/4 cup water
Salt and pepper
2 fresh salmon fillets, 1/2 lb each
1 In a large, wide (at least 12 inches wide) saucepan (one that comes with a cover), heat olive oil on medium heat.
Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes.
Add the garlic and cook for 1 minute.
Raise the heat to medium-high and add the tomatoes, thyme, lemon zest, lemon juice, capers. Simmer for 10 minutes, adding a little water if needed to prevent the sauce from getting too dry.
Salt and pepper to taste.
2 Add 1/3 a cup of white wine - a simple Chardonnay will work.
Add 1/4 cup of water. Bring to a simmer.
Place the fillets in the pan on top of the sauce, skin side down, if the fillets are still in their skin. Cover and reduce heat to medium-low.
Cook for 5-10 minutes, depending on how thick the cuts of fish are. Poke the fish with a fork and look for doneness. The fish should still be somewhat rare in the middle, but not raw. Serve immediately, with tomato sauce generously applied.
posted by Jules at 6:57 PM
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