Roasted Salmon with a fresh tomato and caper vinaigrette sauce, its amazing.
Pan-Roasted Salmon with Tomato VinaigretteRecipe by Ted Allen Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon. The recipe is from Ted Allen’s cookbook, The Food You Want to Eat.
TOTAL TIME: 30 MIN SERVINGS: 4 FastHealthyStaff FavoriteIngredients
Directions
Preheat the oven to 425°. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.
In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.
Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.
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Serving Size: 1 Serving (195g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 174 | ||
Calories from Fat: 156 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 71.1mg | 2 % | |
Potassium 229.4mg | 6 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 3.6g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 174
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