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Pan-Roasted Salmon and Tomatoes

Pan-Roasted Salmon with Tomatoes
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Dredge the fish in the flour. Heat the oil in a large skillet over medium heat until it shimmers. Add the fish and brown about 3 minutes on each side.
  2. Carefully lift the fish out of the skillet and set it aside on a platter; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Add the tomatoes and garlic to the skillet and bring to a boil over high heat. Cook for 3 minutes.
  4. Reduce heat to low and return the fish to the pan. Cover and cook 5 minutes or until the fish flakes when tested with a fork or the tip of a knife.
  5. Remove the fish to a platter and cover loosely with foil to keep warm.
  6. Increase heat to high, add the basil, and reduce the sauce, stirring frequently, until thickened, about 3 minutes.
By February, 2003

Nutritional Information

  • Per Serving
  • Calories 422
  • Calcium 128mg
  • Carbohydrate 12g
  • Cholesterol 100mg
  • Fat 25g
  • Fiber 0g
  • Iron 1mg
  • Protein 36mg
  • Sat Fat 5g
  • Sodium 949mg
What does this mean? See Nutrition 101 .

Quick Tip

Halibut
This recipe also works with halibut, sea bass, or tuna steaks. 

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