Fillets of Salmon with Tomato and Chives



6 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 177
Caloriesfromfat 36 %
Fat 7 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.9 g
Carbohydrate 2.4 g
Fiber 0.0 g
Cholesterol 44 mg
Iron 0.0 mg
Sodium 251 mg
Calcium 0.0 mg


6 (4-ounce) salmon fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups water
Olive oil-flavored vegetable cooking spray
1 tablespoon minced shallots
1/2 teaspoon minced garlic
1/4 cup Chablis or other dry white wine
1 cup seeded, diced tomato
2 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon ground white pepper
Fresh chives (optional)


Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring 4 cups of water just to a boil in a large nonstick skillet over medium heat. Reduce heat, and add fillets; cover and simmer 4 to 5 minutes or until fish flakes easily when tested with a fork. Remove fillets from skillet, using a slotted spatula, and place on a serving platter. Set aside; keep warm.

Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add shallots and garlic; saute 1 minute. Add wine, and cook until reduced by half. Stir in tomato, 2 tablespoons chives, lemon juice, 1/4 teaspoon salt, and white pepper. Spoon sauce evenly over salmon fillets, and serve immediately. Garnish with fresh chives, if desired.

Light and Luscious,

Oxmoor House

January 1994
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