Citrus Salmon with Tomato Basil Reduction
An easy way to prepare salmon that allows the flavors to shine through. Add a tablespoon of capers during the last 2 minutes of cooking time to kick the flavor up a notch. Substitute the salmon with chicken or swordfish steaks.
4 Alaska salmon fillets (About 8-ounces each)
1 tablespoons lemon juice
1 tablespoons lime juice
Salt and pepper, to taste
3 tablespoons olive oil
3-4 garlic cloves, chopped
1 cup water
4 Roma tomatoes, chopped
2 teaspoons Italian seasoning
¼ cup of basil leaves, sliced thin
3 green onions, chopped – white and green portions
Wash and pat dry the salmon steaks and sprinkle with citrus juices and the salt & pepper, to taste. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and cook until soft. Add water, tomatoes and the Italian seasoning. Add salmon, skin side down. Bring the liquid to a simmer, and then cover the pan and poach the fish filets until fish is opaque throughout.
Remove salmon from the skillet, place on a platter and cover with tin foil to keep warm. Add the fresh sliced basil leaves, and continue to cook the liquid until it reduces a bit more and becomes a saucier consistency.
Drizzle the tomato sauce over the fish filets and serve immediately.
Makes 4 servings.
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