Cooking Index - Cooking Recipes & IdeasBaked Salmon Topped With Warm Cherry Tomato Salad Recipe - Cooking Index

Baked Salmon Topped With Warm Cherry Tomato Salad

Type: Fish
Courses: Main Course
Serves: 2 people

Recipe Ingredients

  Cherry Tomato Salad
8   Sliced cherry tomatoes - (abt 2/3 cup) (large)
3   Green onions - thinly sliced
2 tablespoons 30mlDiced celery
1 tablespoon 15mlBalsamic vinegar
2 teaspoons 10mlOlive oil
2 teaspoons 10mlLight brown sugar - (lightly packed)
1/4 teaspoon 1.3mlDried basil
1/4 teaspoon 1.3mlCelery seed
  Salt - to taste
  Freshly-ground black pepper - to taste
  Salmon
2   Salmon filets - (5 oz ea) - skin removed, rinsed and blotted dry
  Olive oil spray
  Salt - to taste
  Freshly-ground black pepper - to taste

Recipe Instructions

For the Cherry Tomato Salad: Heat tomatoes, green onions, celery, balsamic vinegar, olive oil, brown sugar, basil, celery seed, salt and pepper to taste in small nonstick skillet over medium-high heat, stirring, until warm and well mixed, about 1 minute.

For the Salmon: Lightly spray top of filets with olive oil spray. Generously season with salt and pepper. Place salmon oiled-side up on foil-lined baking sheet sprayed with olive oil spray. Bake at 450 degrees until sizzling and fish flakes with fork, 6 to 10 minutes, depending on thickness of filets.

Place filets on warm dinner plates and spoon Cherry Tomato Salad with juices on each. Serve hot.

Dietary Information:

Each serving: 222 calories; 365 mg sodium; 89 mg cholesterol; 9 grams fat; 9 grams carbohydrates; 25 grams protein; 0.55 gram fiber.

Source:
"The Los Angeles Times, 09-15-1999"

Rating

Average rating:

8 (3 votes)

Submit your rating:

Click a star to rate this recipe.