Fast basil salmon
0
- Prep Time7 mins
- Total Time7 mins
- Makes4 servings
Roberto Caruso
Ingredients
3 garlic cloves
1 tbsp butter
4 skinless salmon fillets, about 180 to 250 g each
2 large tomatoes
pinch granulated sugar
3/4 tsp salt
1/2 tsp dried basil, or oregano leaves
1/3 cup sherry, or white wine
1/3 cup chopped fresh basil, or parsley (optional)
Instructions
Finely chop garlic. Melt butter in a large frying pan, preferably non-stick, over medium heat. Add garlic. Stir often until fragrant, 30 seconds. Add salmon, skin-side up, and cook until underside is light golden, 3 to 4 minutes.
Meanwhile, coarsely chop tomatoes. Sprinkle with sugar. Turn fish over. Scatter tomatoes in pan around fish. Sprinkle with salt and dried basil. Pour in sherry. Simmer over medium heat, gently stirring tomatoes carefully as pan will be full, until tomatoes soften and a knife tip inserted into centre of fish comes out warm, 7 to 8 minutes. Taste tomatoes and add more salt or dried basil, if needed. Place fish and tomatoes on plates. Sprinkle with fresh basil. Delicious with boiled new potatoes and spinach salad.
Nutrition (per serving)
Calories 337, Protein 30.4g, Carbohydrates 5.6g, Fat 19.5g, Fibre 1.2g, Sodium 550mg.
Garden-ripe tomatoes, pinches of basil and melt-in-your-mouth salmon are a match made in harvest heaven. This is easy enough for a fast weeknight dinner yet impressive enough for a quick gourmet meal.