Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1 1/2 c. Cabernet Sauvignon (or possibly similar dry red wine)
- 3 ounce dry sun-dry tomatoes
- 1 1/2 Tbsp. chopped fresh garlic
- 3 Tbsp. finely-diced onion
- 3 c. minced fresh tomatoes (or possibly canned diced tomatoes)
- 1/3 c. pitted black olives
- 3 tsp tomato paste
- 3 tsp finely-minced fresh rosemary
- 1 1/2 tsp salt
- 1 1/2 tsp freshly-grnd black pepper
- 6 x salmon fillets - (4 to 6 ounce ea)
Direcciones
- In a small pot, bring the wine and a c. of water to a boil. Add in the sun-dry tomatoes and remove from heat. Let tomatoes reconstitute for about 5 min, till softened. Drain tomatoes, reserving liquid, and chop into medium dice.
- Spray the rack of a grill with non-stick spray and preheat the grill.
- In a medium pot, combine sun-dry tomatoes, garlic, onion, tomatoes, olives, tomato paste, rosemary, salt and pepper. Cook over medium heat till well blended and aromatic. Use reserved wine if needed to keep moist. Pulse briefly in food processor to make the compote. Set aside and keep hot.
- Place the salmon on the grill and cook for 3 to 4 min on each side. Thicker fillets may need to be finished in a 350 degree oven for about 5 min.
- Serve 1 fillet per person and top with compote. The compote can be served at room temperature or possibly may be heated slightly.
- This recipe yields 6 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 6 servings | |
| Calories 624 | |
| Calories from Fat 353 | 57% |
| Total Fat 39.25g | 49% |
| Saturated Fat 7.83g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 1021mg | 43% |
| Potassium 1413mg | 40% |
| Total Carbs 14.0g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 7.65g | 5% |
| Protein 43.38g | 69% |
