Salmon Sorrento
Need a new salmon recipe? Here, a rich-textured and colorful sauce made with fresh tomatoes and olives becomes the perfect partner for one of our favorite fish. Mop up the sauce with warm crusty bread.
Credit: American Heart Association Meals in Minutes
Servings: 4
Ingredients:
* 1 tablespoon extra virgin olive oil
* 5 medium Italian plum tomatoes, diced
* 6 medium black olives, coarsely chopped
* 6 medium green olives, coarsely chopped
* 3 tablespoons lemon juice
* 2 tablespoons coarsely or finely chopped fresh parsley (Italian, or flat-leaf, preferred)
* 1 tablespoon capers, rinsed and drained
* 1 1/2 teaspoons bottled minced garlic or 3 medium cloves garlic, thinly sliced
* Pepper to taste
* 1-pound salmon fillet
Directions:
Heat a large skillet over medium-high heat. Add oil and swirl to coat bottom of skillet. Add tomatoes, black and green olives, lemon juice, parsley, capers, garlic and pepper; stir to mix.
Bring to a boil over medium-high heat, 2 to 3 minutes. Reduce heat to medium and cook until mixture is reduced by about one-third, about 5 minutes, stirring occasionally.
Meanwhile, rinse salmon and pat dry with paper towels.
Using a spoon, push reduced sauce to one side and place salmon in skillet. Spoon sauce over salmon.
Cook, covered, over medium heat for 15 to 17 minutes, or until salmon flakes easily when tested with a fork.
