Braised Salmon With Leeks And Dill
|Olive oil||1 Teaspoon|
|Chopped leek||2 1⁄2 Cup (40 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Coarsely chopped tomatoes||1 1⁄2 Cup (24 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Skinless salmon fillets||24 Ounce (4 Pieces, 6 Ounce Each, About 1 Inch Thick)|
|Chopped fresh dill weed/1/2 teaspoon dried dill weed||1 1⁄2 Teaspoon|
Heat oil in a large nonstick skillet over medium-high heat until hot.
Add leek; saute 3 minutes.
Add garlic; saute 2 minutes.
Add tomato, salt, and pepper; saute 2 minutes.
Add wine and salmon; sprinkle with dillweed, and bring to a boil.
Cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork.