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Ingredientes
- 1 Tbsp. extra virgin olive oil
- 1 c. Chardonnay or possibly Welch's white
- Â Â grape juice
- 1 c. lobster stock (or possibly lobster base, available in grocery stores)
- 1/2 x onion minced
- 1 x tomato diced
- 1/2 x lemon juiced
- 1 sprg fresh rosemary
- 2 x salmon filets - (6 to 7 ounce ea)
- Â Â Extra virgin olive oil as needed
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Place one Tbsp. of extra virgin olive oil in a three-qt saucepan over medium heat and heat for 5 min. Add in minced onion and saute/fry till translucent/soft. Add in the tomato, lemon juice and wine or possibly grape juice.
- Cook, uncovered, till the volume of the liquid is reduced by half. Add in the stock and simmer for 10 min.
- Lightly rub the salmon filets with extra virgin olive oil and then sprinkle with salt and pepper. Place the filets in a baking pan and cook, uncovered, for 8 to 10 min in a 400 degree oven.
- To serve, place a salmon filet on each serving plate and top with Chardonnay sauce.
- This recipe yields 2 to 3 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 388g | |
| Recipe makes 2 servings | |
| Calories 591 | |
| Calories from Fat 302 | 51% |
| Total Fat 33.65g | 42% |
| Saturated Fat 7.11g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 126mg | 5% |
| Potassium 936mg | 27% |
| Total Carbs 8.55g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.2g | 2% |
| Protein 41.16g | 66% |
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