1 tablespoon(s) olive oil
4 piece(s) (6-ounce) skinless salmon fillet
1 can(s) (28-ounce) whole tomatoes in juice
1 small onion, chopped
1/4 cup(s) Kalamata olives, chopped
1 tablespoon(s) capers, drained and chopped
3 medium (8-ounce) zucchini
1 tablespoon(s) fresh lemon juice
Directions
In 12-inch skillet, heat oil on medium-high until hot. Evenly season salmon on both sides with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Add salmon to skillet and cook 3 minutes. Reduce heat to medium; turn salmon over and cook 3 to 5 minutes longer or until opaque throughout.
Meanwhile, drain tomatoes, reserving 1/4 cup juice. Chop tomatoes.
Transfer salmon to plate; cover with foil to keep warm. To same skillet, add onion and cook 5 minutes or until tender. Stir in tomatoes with reserved juice; heat to boiling. Cook 2 minutes or until sauce thickens, stirring. Remove skillet from heat; stir in olives and capers.
While tomato sauce is cooking, cut each zucchini lengthwise in half, then cut crosswise into 1/4-inch-thick slices.
In microwave-safe medium bowl, place zucchini and 2 tablespoons water. Cover with vented plastic wrap and cook in microwave on High 5 minutes or until just fork-tender. Drain zucchini; add lemon juice and toss to combine.
Place salmon on individual dinner plates; top with tomato-olive-caper mixture and serve with zucchini.
4 piece(s) (6-ounce) skinless salmon fillet
1 can(s) (28-ounce) whole tomatoes in juice
1 small onion, chopped
1/4 cup(s) Kalamata olives, chopped
1 tablespoon(s) capers, drained and chopped
3 medium (8-ounce) zucchini
1 tablespoon(s) fresh lemon juice
Directions
In 12-inch skillet, heat oil on medium-high until hot. Evenly season salmon on both sides with 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Add salmon to skillet and cook 3 minutes. Reduce heat to medium; turn salmon over and cook 3 to 5 minutes longer or until opaque throughout.
Meanwhile, drain tomatoes, reserving 1/4 cup juice. Chop tomatoes.
Transfer salmon to plate; cover with foil to keep warm. To same skillet, add onion and cook 5 minutes or until tender. Stir in tomatoes with reserved juice; heat to boiling. Cook 2 minutes or until sauce thickens, stirring. Remove skillet from heat; stir in olives and capers.
While tomato sauce is cooking, cut each zucchini lengthwise in half, then cut crosswise into 1/4-inch-thick slices.
In microwave-safe medium bowl, place zucchini and 2 tablespoons water. Cover with vented plastic wrap and cook in microwave on High 5 minutes or until just fork-tender. Drain zucchini; add lemon juice and toss to combine.
Place salmon on individual dinner plates; top with tomato-olive-caper mixture and serve with zucchini.
No comments:
Post a Comment