Salmon in Lemon Olive Sauce

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By: The Homemakers Test Kitchen

Another simple cooking method produces fine results.

Ingredients

3 tbsp (45 mL) extra-virgin olive oil

2 cloves garlic, thinly sliced

3 tbsp (45 mL) minced onion

1 tsp (5 mL) salt

1/4 tsp (1 mL) black pepper

4 salmon steaks or pieces of fillet (each about 6 oz/175 g)

1/3 cup (75 mL) dry white wine or white vermouth

2 tbsp (30 mL) lemon juice

1/2 cup (125 mL) crushed tomatoes or tomato sauce

1/3 cup (75 mL) sliced green olives

1/3 cup (75 mL) finely chopped parsley

1/4 tsp (1 mL) granulated sugar

Preparation

Into skillet that accommodates salmon snugly in single layer, pour oil; scatter garlic and onion on top. Sprinkle salt and pepper all over salmon; place in skillet and drizzle with wine and lemon juice. Bring to simmer over medium-high heat; reduce heat to medium-low, cover and cook until fish flakes easily, 10 to 12 minutes.

With slotted spatula, transfer salmon to warmed platter and keep warm. Add tomatoes, olives, parsley and sugar to skillet; cook over medium heat, stirring occasionally, until thickened to sauce, 4 to 5 minutes. Spoon over salmon.

Makes 4 servings.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	443
Protein	35 g
Fat (total)	30 g
Sat. Fat	5 g
Carbohydrate	5 g
Fibre	1 g
Cholesterol	100 mg
Sodium	860 mg
Calcium	5 % RDI
Iron	11 % RDI
Vitamin A	9 % RDI
Vitamin C	25 % RDI
Folate	23 % RDI

Also in this menu:

5 salmon suppers

Source

Homemakers Magazine: November 2007

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