Salmon with Tomato Shallot Sauce Recipe

Salmon with Tomato Shallot Sauce Recipe photo by Taste of Home

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Light and refreshing, this is a great treatment for salmon on any occasion. Capers add a delightful burst of tangy saltiness. Kimberly Cutler — Florence, Arizona

This recipe is:

Healthy

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Salmon with Tomato Shallot Sauce Recipe

Prep: 20 min. Cook: 15 min.

Yield: 4 Servings

20 15 35

Ingredients

4 salmon fillets (4 ounces each)
1 tablespoon grated lemon peel
1/2 teaspoon white pepper
1/8 teaspoon salt
3/4 cup chopped shallots
2 teaspoons olive oil
1 garlic clove, minced
1 teaspoon capers, drained
3/4 cup dry white wine or reduced-sodium chicken broth
2 medium tomatoes, seeded and chopped
1/2 teaspoon dried basil

Directions

Sprinkle fillets with lemon peel, white pepper and salt; set aside.
In a large nonstick skillet, saute the shallots in oil until tender. Add garlic and capers; cook 1 minute longer. Stir in wine; add reserved salmon.
Reduce heat; cover and cook for 8-10 minutes or until fish flakes easily with a fork. Add tomatoes and basil; heat through. Yield: 4 servings.

Nutritional Facts 1 fillet with 1/3 cup sauce equals 297 calories, 15 g fat (3 g saturated fat), 67 mg cholesterol, 171 mg sodium, 10 g carbohydrate, 1 g fiber, 24 g protein.

Originally published as Salmon with Tomato Shallot Sauce in Healthy Cooking February/March 2010, p47

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.