Fillets of Salmon with Tomato and Chives

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 36%
  • Fat: 7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.9g
  • Carbohydrate: 2.4g
  • Fiber: 0.0g
  • Cholesterol: 44mg
  • Iron: 0.0mg
  • Sodium: 251mg
  • Calcium: 0.0mg

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
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