Recipe by Cooking Light October 1999


Recipe Summary test

2 servings


Ingredient Checklist


Instructions Checklist
  • To prepare salmon, combine the first 4 ingredients in a shallow dish. Dredge salmon in flour mixture. Reserve remaining flour mixture for tomato jam.

  • Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add salmon; cook 4 minutes on each side or until golden and fish flakes easily when tested with a fork. Remove salmon from pan; keep warm.

  • To prepare tomato jam, place pan over medium-high heat. Add tomato, onion, and ginger; sauté 1 minute. Stir in reserved flour mixture, currants, and vinegar; bring to a boil. Cook until reduced to 1 cup (about 10 minutes). Spoon 3/4 cup rice onto each of 2 plates; top each serving with 1 salmon fillet and 1/4 cup tomato jam.

  • Note: Store remaining tomato jam in refrigerator for up to 3 days.

Nutrition Facts

545 calories; calories from fat 29%; fat 17.7g; saturated fat 2.9g; mono fat 7.6g; poly fat 4.4g; protein 40.1g; carbohydrates 54.9g; fiber 3.3g; cholesterol 111mg; iron 3.8mg; sodium 393mg; calcium 60mg.