Fillets of Salmon With Tomato and Chives


6 (4-ounce) salmon fillets

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 cups water

Olive oil-flavored vegetable cooking spray

1 tablespoon minced shallots

1/2 teaspoon minced garlic

1/4 cup Chablis or other dry white wine

1 cup seeded, diced tomato

2 tablespoons chopped fresh chives

2 tablespoons fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon ground white pepper

Fresh chives (optional)


Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring 4 cups of water just to a boil in a large nonstick skillet over medium-heat. Reduce heat, and add fillets; cover and simmer 4 to 5 minutes or until fish flakes easily when tested with a fork. Remove fillets from skillet, using a slotted spatula, and place on a serving platter. Set aside; keep warm.

Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add shallots and garlic; saute 1 minute. Add wine, and cook until reduced by half. Stir in tomato, 2 tablespoons chives, lemon juice, 1/4 teaspoon salt, and white pepper.

Spoon sauce evenly over salmon fillets, and serve immediately. Garnish with fresh chives, if desired.

Yield: 6 servings

Light & Delicious 1994 Recipe

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