Yield: 4 Servings
Measure | Ingredient |
---|---|
1 teaspoon | Olive oil |
2½ cup | Chopped leek |
4 \N | Garlic cloves, minced |
1½ cup | Coarsely chopped tomato |
¼ teaspoon | Salt |
½ teaspoon | Pepper |
½ cup | Dry white wine |
4 \N | (6-ounce) skinned salmon |
\N \N | Fillets (about 1 inch thick) |
½ teaspoon | Dried or 1 1/2 teaspoons |
\N \N | Chopped fresh dill |
Heat oil in a large nonstick skillet over medium-high heat. Add leek; saute 3 minutes. Add garlic; saute 2 min. Add tomato, salt and pepper; saute 2 minutes. Add wine and salmon; sprinkle with dill and bring to a boil. Cover, reduce heat and simmer 8 minutes or until fish flakes easily when tested with a fork. Serve with roasted potatoes Makes 4 servings.
Per serving: Calories 259 Fat 10g Cholesterol 73mg Sodium 227mg Percent calories from fat 35%
Dallas Morning News 10/2/96 Typos by Bobbie Beers