Pan-Grilled Salmon fillets with Tomato a
Source of Recipe
South Beach Diet
List of Ingredients
- 1 1/4 lbs. salmon fillet,skin on(scaling is not necessary),pin bones removed,cut into 4 pieces
- Salt and freshly ground black pepper to taste
- 1/2 cup dry white wine
- 1/3 cup very finely chopped fresh chives
- 3 sprigs fresh tarragon
- 1 tsp butter
- 2 ripe plum tomatoes,seeded and finely chopped
- Fresh chives for garnish
Instructions
- Preheat a 12-in. ovenproof skillet(cast iron is fine) for 3-4 min. over med-high heat. Preheat the broiler, postitioning the top rack about 4 in. from the heat.
- Place salmon fillets in the skillet,skin-side down,leaving the heat on med-high. Sprinkle with pepper and cook,undisturbed,for about 6 min.,or until the salmon flesh turns opaque about halfway up the fish.
- Transfer the skillet to the broiler and leave it there for 2-3 min.,just until the salmon browns on top. The salmon should still be moist in the middle.
- Meanwhile,in a small saucepan,heat wine over med. heat. Let it simmer for about 1 min. Add chives, tarragon and butter and stir. When the butter has melted,add tomatoes and cook another 30 seconds. Adjust seasonings with salt and pepper. Remove and discard the tarragon. Spoon the sauce over the salmon. Garnish with chives.
- 4 servings
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