| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Tamara3 | 1 | servings | ||
INGREDIENTS
| 500 | g | Roma tomatoes; finely diced |
| 2 | Handfuls rocket leaves | |
| 1/2 | c | Olive oil |
| 1 | Shallot; chopped | |
| 2 | Cloves garlic; minced | |
| Juice and zest of 1 lemon | ||
| 1 | tb | Drained capers; minced |
| 50 | g | Kalamata olives; stoned and chopped |
| 4 | 180 g. salmon fillets; skin removed | |
| Lemon wedges |
INSTRUCTIONS
Combine the diced tomatoes, rocket leaves, olive oil, shallots, garlic, lemon juice and zest, capers and olives in a mixing bowl and toss well. Season to taste with salt and pepper if desired. Set aside. (The acidic ingredients will wilt the rocket leaves). Preheat a grill pan or griller and season the salmon with salt and pepper. Place the salmon fillets in the griller or grill pan and cook over a high heat until the fish is well seared, about 4 minutes. Turn the fish carefully and cook the other side for 1 minute. Transfer the fish to warmed plates and spoon over the rocket salsa. Garnish with lemon wedges. Converted by MC_Buster. Per serving: 1988 Calories (kcal); 146g Total Fat; (66% calories from fat); 140g Protein; 28g Carbohydrate; 354mg Cholesterol; 1295mg Sodium Food Exchanges: 0 Grain(Starch); 19 Lean Meat; 5 Vegetable; 0 Fruit; 24 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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