2 (6-ounce) skinned salmon fillets (about 1 inch thick)
1 teaspoon vegetable oil
2 1/2 cups diced tomato
1/2 cup chopped onion
2 teaspoons minced peeled fresh ginger
1/4 cup dried currants
1 tablespoon cider vinegar
1 1/2 cups hot cooked basmati rice
How to Make It
To prepare salmon, combine the first 4 ingredients in a shallow dish. Dredge salmon in flour mixture. Reserve remaining flour mixture for tomato jam.
Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add salmon; cook 4 minutes on each side or until golden and fish flakes easily when tested with a fork. Remove salmon from pan; keep warm.
To prepare tomato jam, place pan over medium-high heat. Add tomato, onion, and ginger; sauté 1 minute. Stir in reserved flour mixture, currants, and vinegar; bring to a boil. Cook until reduced to 1 cup (about 10 minutes). Spoon 3/4 cup rice onto each of 2 plates; top each serving with 1 salmon fillet and 1/4 cup tomato jam.
Note: Store remaining tomato jam in refrigerator for up to 3 days.
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