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Pasta With Grilled Salmon And Tomato Dill Marinara

Fettuccine.Inn's picture
<p><a href="http://www.flickr.com/photos/badlydrawn/4284440709/">Image Credit</a></p>
Ingredients
  Olive oil 3 Tablespoon
  Lemon juice 2 Tablespoon
  Salmon fillets 1 Pound, cut into 1/2-inch-thick medallions (Fresh Ones)
  Shallots 2 Medium, chopped finely
  Garlic 1 Clove (5 gm), chopped finely (Medium Clove)
  Canned no salt tomatoes 16 Ounce (Whole Ones, 1 Can)
  Rich salt free fish stock 1⁄2 Cup (8 tbs)
  Double concentrate tomato paste 1 Tablespoon
  Chopped dill weed 1 Tablespoon (Fresh Ones)
  Chopped fresh italian parsley 1 Tablespoon
  Sugar 2 Teaspoon
  Bay leaf 1
  Chopped fresh chives 1 Tablespoon
  Pasta 1 Pound, cooked, drained
Directions

In a mixing bowl, stir together 2 tablespoons of the olive oil with the lemon juice.
Turn the salmon fillets in the mixture to coat them, and leave them to marinate for about 30 minutes, turning them two or three times.
Preheat the broiler.
While the salmon marinates and the broiler heats, prepare the sauce.
In a large saucepan or skillet, heat the remaining olive oil with the shallots and garlic over moderate heat.
When the vegetables begin to sizzle, add the tomatoes, crushing them with your hands, and stir in the fish stock, tomato paste, dill, parsley, sugar, and bay leaf.
Simmer until thick but still slightly liquid, about 20 minutes.
While the sauce is still simmering, remove the salmon from the marinade, discarding the marinade.
Broil the salmon close to the heat until golden brown, about 3 minutes per side.
Spoon the sauce over individual servings of cooked pasta.
Place the salmon medallions on top of the sauce and garnish with chives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Broiled
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
4

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