SALMON SORRENTO

Salmon Sorrento image

Yield serves 4, 3 ounces fish per serving

Number Of Ingredients 10

1 tablespoon olive oil
5 medium Italian plum (Roma) tomatoes, diced
6 medium black olives, coarsely chopped
6 medium green olives, coarsely chopped
3 tablespoons lemon juice
2 tablespoons chopped fresh parsley (Italian, or flat-leaf, preferred)
1 tablespoon capers, drained
1 1/2 teaspoons bottled minced garlic or 3 medium garlic cloves, thinly sliced
Pepper to taste
1 1-pound salmon fillet, rinsed and patted dry

Steps:

In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Stir in all the ingredients except the salmon. Bring to a boil over medium-high heat, 2 to 3 minutes. Reduce the heat to medium. Cook for 5 minutes, or until the mixture is reduced by about one-third, stirring occasionally.
Using a spoon, push the sauce to one side and place the fish in the skillet. Spoon the sauce over the fish. Cook, covered, for 15 to 17 minutes, or until the fish is cooked to the desired doneness.
(Per Serving)
Calories: 193
Total Fat: 8.5g
Saturated: 1.5g
Trans: 0.0g
Polyunsaturated: 2.0g
Monounsaturated: 4.5g
Cholesterol: 59mg
Sodium: 317mg
Carbohydrates: 5g
Fiber: 1g
Sugars: 2g
Protein: 24g
Dietary Exchanges
1 Vegetable
3 Lean Meat