Salmon Sorrento Recipes

Steps:

• 1. Heat a large skillet over medium-high heat. Add oil and swirl to coat bottom of skillet.
• 2. Add tomatoes, black and green olives, lemon juice, parsley, capers, garlic, and pepper, stir to mix
• 3. Bring to a boil over medium-high heat, 2 to 3 minutes. Reduce heat to medium and cook until mixture is reduced by about one third, about 5 minutes, stirring occasionally.
• 4. Meanwhile, rinse salmon and pat dry with paper towel. Using a spoon, push reduced sauce to one side and place salmon in skillet. Spoon sauce over salmon.
• 5. Cook, covered over medium heat for 15 to 17 minutes, or until salmon flakes easily with a fork.

Steps:

• 1. Preheat oven to 350° and foil a baking pan
• 2. Wash salmon and place on baking pan (skin side down) and season
• 3. Place butter on top of salmon, cover with foil and bake approximately 15 minutes
• 4. Remove from oven, uncover and baste, then pour lemon juice over the top, add tomatoes and capers
• 5. Bake uncovered an additional 20-25 minutes (depending on size of salmon) basting occasionally

Steps:

• In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Stir in all the ingredients except the salmon. Bring to a boil over medium-high heat, 2 to 3 minutes. Reduce the heat to medium. Cook for 5 minutes, or until the mixture is reduced by about one-third, stirring occasionally.
• Using a spoon, push the sauce to one side and place the fish in the skillet. Spoon the sauce over the fish. Cook, covered, for 15 to 17 minutes, or until the fish is cooked to the desired doneness.
• (Per Serving)
• Calories: 193
• Total Fat: 8.5g
• Saturated: 1.5g
• Trans: 0.0g
• Polyunsaturated: 2.0g
• Monounsaturated: 4.5g
• Cholesterol: 59mg
• Sodium: 317mg
• Carbohydrates: 5g
• Fiber: 1g
• Sugars: 2g
• Protein: 24g
• Dietary Exchanges
• 1 Vegetable
• 3 Lean Meat

Steps:

• Choose the thickest center section of the fish. Using a flexible boning knife, cut apart the two fillets, and carefully remove skin.
• With pliers, pull out the tiny bones hiding in the center of the flesh. They can be found by running fingers against the grain of the fish. Divide the fillets in half horizontally to make four pieces weighing about 6 ounces each.
• Lightly oil two pieces of parchment paper with peanut oil. Lay one piece of parchment on a flat surface. Place fish on parchment. Top with second piece of parchment. With a wooden mallet or the side of a cleaver, gently flatten so each fillet is of equal thickness.
• In a medium saucepan, combine fish stock and shallots. Bring to a boil, and cook until reduced to a glaze, 10 to 15 minutes. Add wine and vermouth, and continue to cook until bright and syrupy, about 3 minutes. Add creme fraiche, and boil until slightly thickened, about 2 minutes. Pass through a fine mesh sieve into a clean pan.
• Add sorrel, and cook for 25 seconds. Remove from heat. Add butter a little at a time, swirling or stirring with a wooden spoon until completely incorporated (be sure not to break up sorrel leaves). Season with lemon juice, salt, and pepper.
• Heat a large nonstick skillet over medium-high heat. Season salmon on one side (the less presentable side) with salt and pepper. Place in pan, seasoned side up. Cook 25 seconds, turn, and cook 15 seconds more. The salmon must be undercooked to preserve its tenderness (it will continue to cook in the finished sauce).
• Distribute sauce among four large plates. Place salmon, seasoned side down, on plates. Season with salt. Serve immediately.