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Salmon Sorrento - 6g Carbs, 1g Fiber
Go Red Recipe Of The Month - May 2007 From: The American Heart Association Meals in Minutes Cookbook, 2002 by the American Heart Association. Serves 4; 3 ounces fish per serving
With its thick, colorful sauce, this dish provides a way to dress up salmon without covering up its natural flavor.
1 Tbsp extra-virgin olive oil 5 medium Italian plum tomatoes, diced 6 medium black olives, coarsely chopped 6 medium green olives, coarsely chopped 3 Tbsp lemon juice 2 Tbsp coarsely or finely chopped fresh parsley (Italian, or
1 Tbsp capers, rinsed and drained 1 1/2 tsp bottled minced garlic or
3 medium cloves garlic, thinly sliced
Pepper to taste 1-lb salmon fillet
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.
Serves 4 3oz fish per serving Nutrition per Serving: 202 Calories, 24g Protein, 6g Carbs, 1g Fiber, 84mg Cholesterol, 9g Total Fat, 2g Saturated, 1g Polyunsaturated, 5g Monounsaturated, 337mg Sodium