Wild Salmon With Red-Pepper Sauté

Leigh Beisch
Prep: 8 minutes; Cook: 31 minutes

Yield:

4 servings (serving size: 1 piece salmon with 1/2 cup peppers)

Nutritional Information

Calories 360
Fat 16 g
Satfat 2 g
Monofat 8 g
Polyfat 5 g
Protein 34 g
Carbohydrate 11 g
Fiber 0.0 g
Cholesterol 90 mg
Iron 2 mg
Sodium 743 mg
Calcium 44 mg

Ingredients

Salmon:
2 tablespoons olive oil
4 (6-ounce) wild salmon fillets, skinned
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
Saut[SPECIAL_CHAR
1 teaspoon olive oil
1 thinly sliced small onion
1 (7-ounce) bottle roasted red bell peppers, chopped
1 garlic clove, minced
1/4 cup dry white wine
1/8 teaspoon salt
4 thinly sliced basil leaves (optional)

Preparation

1. Preheat oven to 450°.

2. For salmon, heat oil in large nonstick skillet. Wrap handle with foil, transfer to oven, and warm 5 minutes.

3. Add salmon; sprinkle with half of salt and pepper. Bake 5 minutes. Turn fish; sprinkle with remaining salt and pepper. Bake 5 minutes or until fish flakes easily when tested with fork.

4. For sauté, heat olive oil in medium saucepan over medium-low heat. Add onion; cook 3 minutes, stirring frequently. Add bell pepper; cook 5 minutes, stirring frequently. Add garlic; cook 30 seconds.

5. Add wine; cook 5 minutes. Sprinkle with salt. Divide pepper mixture evenly among 4 plates; top with salmon. Garnish with basil, if desired.

Note:

Susie Ott,

April 2005