50+ Friends Club Cookbook
Fish and Shellfish
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Salmon with Herbs and Tomatoes
From the Kitchen of: Pepper
Source: The Sun Herald - Andrea's Food Section
| 1 |
Tbsp. |
Oil |
| 3 |
cloves |
Garlic, minced |
|
| 3/4 |
lb. |
fresh Salmon Fillet, cut into 2 inch square pieces |
| 1/4 |
Tbsp |
fresh Basil, minced |
| 1/4 |
Tbsp. |
fresh Oregano, minced |
| 1/4 |
Tbsp. |
fresh Parsley, minced |
| 3 |
Tbsp. |
Tomato Paste |
| 1 |
c. |
warm Water |
| 1/2 |
c. |
walnuts, chopped |
|
|
juice of 1 lemon |
| 1 |
tsp. |
Sugar |
| |
|
Salt and Pepper to taste. |
Heat the oil in a large skillet over medium high heat. Add the onion and garlic and saute' until translucent.
Add the salmon pieces, the herbs and tomato paste and stir. Cook for 1 minute, then add the water, walnuts, lemon juice, sugar and salt and pepper to taste.
Reduce the heat to low ansd simmer until salmon is cooked through, about 15-20 minutes.
Makes 2 servings.