Broiled Salmon With Tomato Cream Sauce (Food Network Kitchens) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 1/2 cups frozen lima beans |
1 1/2 cups frozen peas |
kosher salt and freshly ground pepper |
2 tablespoons unsalted butter |
1 tablespoon chopped fresh parsley |
4 6 -ounce center-cut salmon fillets (preferably wild) |
1 medium shallot, minced |
2 tablespoons white wine vinegar |
2 tablespoons tomato paste |
1/4 cup heavy cream |
1 tablespoon chopped fresh tarragon, parsley or dill |
Directions:
1. Preheat the broiler. Combine the lima beans and 1 cup water in a medium saucepan over medium heat; bring to a simmer, then cover and cook until almost tender, about 7 minutes. Add the peas, 1/4 teaspoon salt, and pepper to taste; cover and cook until the peas and beans are tender, about 5 more minutes. Drain and return to the pan. Add 1 tablespoon butter and the parsley; stir to coat.
2. Meanwhile, put the salmon skin-side down on a baking sheet lined with foil; season lightly with salt and pepper. Broil until browned on top, 6 to 8 minutes.
3. Heat the remaining 1 tablespoon butter in another saucepan over medium heat; add the shallot and cook until translucent, about 2 minutes. Add the vinegar and boil until reduced by half, about 2 more minutes. Stir in the tomato paste, then add the heavy cream and 3/4 cup water and simmer until thickened, about 2 minutes; stir in the herbs. Drizzle over the salmon and serve with the bean mixture.
4. Per serving: Calories 483; Fat 23 g (Saturated 9 g); Cholesterol 143 mg; Sodium 413 mg; Carbohydrate 21 g; Fiber 6 g; Protein 45 g
5. Photograph by Johnny Miller
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