Ingredients
- 4 skinless, boneless salmon fillets, about 1 1/2 pounds
- Salt to taste
- Freshly ground pepper to taste
- 1 leek, well trimmed
- 2 or 3 red ripe tomatoes, about 1 1/2 pounds
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh coriander or basil
- Nutritional Information
Nutritional analysis per serving (4 servings)
489 calories; 33 grams fat; 6 grams saturated fat; 13 grams monounsaturated fat; 7 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 36 grams protein; 93 milligrams cholesterol; 160 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- The fish should be at room temperature. If there are any bones in the salmon, pull them out with tweezers and discard. Sprinkle the fish with salt and pepper.
- Trim off the stem ends of the leek. Cut the leek lengthwise into thin slices. Finely chop the leek. There should be about 1/3 cup.
- Drop the tomatoes into boiling water and let stand 9 to 12 seconds.
- Peel and remove the cores. Cut the flesh of the tomatoes into quarter-inch cubes. There should be about 1 1/4 cups.
- Heat 2 tablespoons of the oil in a nonstick skillet over moderately high heat and add the salmon pieces skinned side up. Cook 2 minutes and then turn the pieces. If you want the salmon medium rare, cook the fish 2 minutes longer. Transfer the fish to a warm platter.
- Add the remaining oil to the skillet. Add the tomatoes and leek, salt, pepper and lemon juice. Cook about 1 minute. Pour the mixture over the salmon and sprinkle with the coriander or basil.
20 minutes
Dining and Cooking