| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Crook1 | 1 | servings |
INGREDIENTS
| 3 | tb | Olive oil |
| 2 | tb | Lemon juice |
| 1 | lb | Fresh salmon fillets; (cut in 1/2" |
| ; medallions or grill | ||
| ; in one piece) | ||
| 1 | md | Shallots |
| 1 | md | Clove garlic; chopped fine |
| 1 | cn | Saltfree tomatoes; (6 oz.) |
| 1/2 | c | Rich fish stock |
| 1 | tb | Tomato paste |
| 1 | tb | Fresh dill |
| 1 | tb | Italian parsley |
| 2 | ts | Sugar |
| 1 | Bay leaf | |
| 1 | tb | Chives |
INSTRUCTIONS
Mix 2 tablespoons olive oil with lemon juice to marinate fish. Turn salmon to coat & leave 30 minutes, turning a couple of time. Preheat broiler or grill. While salmon marinates, prepare the sauce: In a large saucepan or skillet, heat remaining olive oil (1 tablespoon) with the shallots & garlic over medium heat. When vegetables start to sizzle, add tomatoes, crushing with hands. Stir in fish stock, tomato paste, dill, parsley, sugar and bay leaf. Simmer until thick but still slightly liquid (about 20 minutes). While sauce simmers, remove salmon from marinade. Discard marinade. Broil or grill salmon close to heat until golden brown (about 3 minutes per side in broiler). Spoon sauce over individual servings of cooked pasta. Place salmon medallions on top of the sauce and sprinkle with chives. Enjoy! Serves 4 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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