Rating: 5 stars
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  • 5 star values: 3

Roasting the tomatoes imbues them with flavor that's a delicious match for the rich broiled salmon. Garnish fish with a sprig of oregano.

Kirsten Dixon
Recipe by Cooking Light July 2006

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Arrange tomatoes, onion, and garlic in an even layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt and pepper. Broil 8 minutes; stir gently. Broil an additional 5 minutes or until vegetables begin to blacken at the edges.

  • Place tomato mixture and tomato paste in a blender or food processor; process until smooth. Place tomato mixture in a saucepan over medium heat. Stir in broth; bring to a simmer. Cook 10 minutes, stirring frequently. Remove from heat. Strain mixture through a sieve into a large bowl; discard solids. Return tomato mixture to saucepan over medium heat.

  • Combine 2 tablespoons water and cornstarch in a small bowl. Stir cornstarch mixture into tomato mixture. Increase heat to medium-high; bring tomato mixture to a boil. Cook for 1 minute, stirring constantly. Remove from heat.

  • Place fish on a broiler pan lightly coated with cooking spray. Sprinkle evenly with 1/8 teaspoon salt. Broil 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

  • Place about 1/4 cup tomato mixture on each of 4 deep plates; top each with 1 salmon fillet. Sprinkle each with 1 tablespoon basil. Garnish with coarsely ground black pepper, if desired.

Source

The Winterlake Lodge Cookbook and The Riversong Lodge Cookbook

Nutrition Facts

324 calories; calories from fat 38%; fat 13.5g; saturated fat 3.2g; mono fat 5.7g; poly fat 3.4g; protein 37.9g; carbohydrates 11.7g; fiber 2.2g; cholesterol 87mg; iron 1.5mg; sodium 520mg; calcium 43mg.
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