Missfit
New member
This recipe serves: 4
1 tablespoon olive oil
2 cloves garlic, minced
8 sun-dried tomatoes, rehydrated and chopped
1 tablespoon capers
salt to taste
freshly ground black pepper
1/2 cup balsamic vinegar
4 salmon fillets, about 4 to 6 ounces each
1. Preheat the grill or broiler.
2. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook for 2 minutes. Add the tomatoes and capers, season with salt and pepper and cook for 2 more minutes. Add the balsamic and cook until it has reduced to a syrup, about 3 minutes, and set aside.
3. Meanwhile, season the salmon fillets with salt and pepper. Grill or broil the fish on each side until it is cooked through, about 5 minutes per side.
4. Place each fillet on a plate and spoon the tomato mixture over it.
Serving Size: 1 salmon fillet
Number of Servings: 4
Per Serving
Calories 231
Carbohydrate 8 g
Fat 8 g
Fiber 1 g
Protein 29 g
Saturated Fat 1 g
Sodium 289 mg
1 tablespoon olive oil
2 cloves garlic, minced
8 sun-dried tomatoes, rehydrated and chopped
1 tablespoon capers
salt to taste
freshly ground black pepper
1/2 cup balsamic vinegar
4 salmon fillets, about 4 to 6 ounces each
1. Preheat the grill or broiler.
2. Heat the olive oil in a small skillet over medium heat. Add the garlic and cook for 2 minutes. Add the tomatoes and capers, season with salt and pepper and cook for 2 more minutes. Add the balsamic and cook until it has reduced to a syrup, about 3 minutes, and set aside.
3. Meanwhile, season the salmon fillets with salt and pepper. Grill or broil the fish on each side until it is cooked through, about 5 minutes per side.
4. Place each fillet on a plate and spoon the tomato mixture over it.
Serving Size: 1 salmon fillet
Number of Servings: 4
Per Serving
Calories 231
Carbohydrate 8 g
Fat 8 g
Fiber 1 g
Protein 29 g
Saturated Fat 1 g
Sodium 289 mg
