Name: Salmon Sorrento
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 5 medium Italian plum (Roma) tomatoes, diced; 6 medium black olives, coarsely chopped; 6 medium green olives, coarsely chopped; 3 tablespoons lemon juice; 2 tablespoons chopped fresh parsley (Italian, or flat-leaf, preferred); 1 tablespoon capers, drained; 1 1/2 teaspoons bottled minced garlic or 3 medium garlic cloves, thinly sliced; Pepper to taste; 1 1-pound salmon fillet, rinsed and patted dry

Servings: 4 persons

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

1
In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom.
2
Stir in all the ingredients except the salmon.
3
Bring to a boil over medium-high heat, 2 to 3 minutes.
4
Reduce the heat to medium.
5
Cook for 5 minutes, or until the mixture is reduced by about one-third, stirring occasionally.
6
Using a spoon, push the sauce to one side and place the fish in the skillet.
7
Spoon the sauce over the fish.
8
Cook, covered, for 15 to 17 minutes, or until the fish is cooked to the desired doneness.
9
(Per Serving)
10
Calories: 193
11
Total Fat: 8.5g
12
Saturated: 1.5g
13
Trans: 0.0g
14
Polyunsaturated: 2.0g
15
Monounsaturated: 4.5g
16
Cholesterol: 59mg
17
Sodium: 317mg
18
Carbohydrates: 5g
19
Fiber: 1g
20
Sugars: 2g
21
Protein: 24g
22
Dietary Exchanges
23
1 Vegetable
24
3 Lean Meat

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Salmon Sorrento

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