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Salmon with Tomato Shallot Sauce

 Salmon with Tomato Shallot Sauce
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
4 ServingsPrep: 20 min. Cook: 15 min.


  • 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


  • 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.

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Salmon with Tomato Shallot Sauce (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.