| 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 | T | Drained capers, minced |
| 50 | g | Kalamata olives, stoned and |
| chopped | ||
| 4 | 180 g. salmon fillets, skin | |
| removed | ||
| Lemon wedges | ||
| 1 | Fat, 0 Other Carbohydrates |
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 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1339
Calories From Fat: 976
Total Fat: 110.6g
Cholesterol: 0mg
Sodium: 997.8mg
Potassium: 2076.5mg
Carbohydrates: 83.6g
Fiber: 21.4g
Sugar: 33.9g
Protein: 19.5g