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| Scallopines of salmon with tomatoes2 sweet red peppers, halved, seeded and boiled for 7 minutes
2 tablespoons olive oil
1 teaspoon chopped garlic
1-1/2 pounds cubed tomatoes (3 cups)
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1-1/4 pounds skinless, boneless salmon fillets, cut into 12 strips 1/2-
inch thick each
3 tablespoons butter
1 cup chopped scallions
2 tablespoons red wine vinegar
In a food processor, puree the red peppers.
Heat 1 tablespoon of olive oil in a frying pan and add garlic. Cook briefly, but do not brown the garlic. Add tomatoes, pureed red pepper and 1/2 teaspoon salt, 1/4 teaspoon pepper and the bay leaf. Saute over high heat, stirring constantly, for 5 minutes. Keep warm.
Sprinkle the fish with the remaining salt and pepper. Heat the remaining tablespoon of oil in a nonstick frying pan and add fish. Cook for about 1 minute on each side. Keep warm.
Place the sauce on the bottom of a platter and put the fish on it.
Put the butter in a clean skillet and when it foams, add the scallions. Cook briefly and add vinegar. Pour the mixture over the fish.
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All orders must be received by 12:00 noon Eastern Time if you would like to receive next day delivery.
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Please email us at CustomerService@QualityFreshSeafood.com if you have any questions.
Clambake Photos Copyright 2004 Quality Fresh Seafood, LLC. All rights reserved.
These images may not be copied without written permission. All other photos Copyright 2004 |
Scallopines of salmon with tomatoes |
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