Salmon with Almonds and Tomato-Lemon Sauce

Salmon with Almonds and Tomato-Lemon Sauce Recipe

Yield:

Makes 6 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 5 Minutes

Nutritional Information

Calories 354
Caloriesfromfat 47 %
Fat 18.6 g
Satfat 2 g
Monofat 10.3 g
Polyfat 4.8 g
Protein 30.8 g
Carbohydrate 16.2 g
Fiber 4.6 g
Cholesterol 65 mg
Iron 1.5 mg
Sodium 528 mg
Calcium 107 mg

Ingredients

1/2 cup sliced almonds
1 small onion, sliced
1 tablespoon olive oil
2 garlic cloves, minced
1 (28-ounce) can diced tomatoes, drained
1 1/2 tablespoons honey
1 teaspoon grated lemon rind
3/4 teaspoon ground cumin
1 1/2 teaspoons fresh lemon juice
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
6 (4-ounce) salmon fillets
1/8 teaspoon ground red pepper
Garnish: fresh cilantro sprigs

Preparation

Bake almonds in a shallow pan at 350°, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.

Sauté onion in hot oil in a skillet 10 minutes or until golden. Add garlic; sauté 1 minute. Stir in tomatoes and next 3 ingredients; reduce heat, and simmer, stirring occasionally, 15 minutes. Stir in lemon juice and 1/4 teaspoon each of salt and black pepper; keep warm.

Sprinkle salmon fillets with red pepper, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Place on a lightly greased rack in a broiler pan.

Broil 6 inches from heat 10 minutes or until fish flakes with a fork. Serve with tomato mixture; sprinkle with almonds. Garnish with cilantro, if desired.

Note:

Helen H. Maurer, Clermont, Georgia,

Southern Living

January 2004
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