Salmon in Lemon Olive Sauce
- Gluten free
- Lactose free
- Easy recipes
This simple cooking method for cooking salmon 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.
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