Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Salmon Sorrento
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- #82805
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound salmon fillet
olive oil
5 medium Italian plum tomatoes, diced
6 medium black olives, coarsely chopped
6 medium green olives, coarsely chopped
3 tablespoons lemon juice
2 tablespoons coarsely or finely chopped fresh parsley (Italian or flat-leaf preferred)
1 tablespoon capers
1 1/2 teaspoon bottled minced garlic
OR
3 cloves garlic, thinly sliced
pepper, to taste
directions
Heat a large skillet over medium-high heat. Add oil and swirl to coat bottom of skillet. Add tomatoes, black and green olives, lemon juice, parsley, capers, garlic, and pepper; stir to mix.
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.
Meanwhile, rinse salmon and pat dry with paper towels. Using a spoon, push reduced sauce to one side and place salmon in skillet.
Spoon sauce over salmon. Cook, covered, over medium heat for 15 to 17 minutes, or until salmon flakes easily when tested with a fork.
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nutrition data
Nutritional data has not been calculated yet.
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