Salmon with Herbed Butter and Burst Tomato Sauce
This recipe for Salmon with Herbed Butter and Burst Tomato Sauce can be used with any type of salmon and would be equally delicious with halibut or swordfish.
Servings: 10 Servings
Calories: 300kcal
Ingredients
Herbed Butter
- 3 sprigs fresh oregano
- 3 sprigs fresh basil
- 3 tablespoons unsalted butter room temperature
- 3 garlic cloves
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
Burst Tomato Sauce
- 2 tablespoons grapeseed oil or olive oil
- ½ cup minced shallot
- 3 garlic cloves minced
- 3 cups grape tomatoes
- ½ cup white wine
- 2 tablespoons balsamic vinegar
- ½ teaspoon sugar
- ⅓ cup Italian parsley coarsely chopped
Salmon
- 3 lbs salmon whole, skinned and cut width-wise into 3 inch pieces
- 2 tablespoons grapeseed oil
- salt & pepper to taste
- cooking spray
Instructions
- Preheat the broiler and spray a large baking sheet with cooking spray. Set aside.
Herbed Butter
- In the bowl of a food processor add all of the herbed butter ingredients and process until smooth. Remove to a bowl and set aside.
Burst Tomato Sauce
- In a medium skillet set over medium-high heat, add the grapeseed oil and warm. Add the shallot and garlic and saute until fragrant and starting to become translucent, about 4 minutes. Add the tomatoes and saute until they begin to burst, about 5 minutes. Add the wine, balsamic vinegar, sugar and parsley and turn down to low. Simmer for 5-7 minutes.
Salmon
- Place the salmon fillets on the prepared baking sheet, sprinkle with grapeseed oil, salt and pepper. Broil for 6-7 minutes. Remove from the oven and top each piece with a dollop of the herbed butter and then some of the burst tomato sauce and serve.
Nutrition
Calories: 300kcal | Carbohydrates: 6g | Protein: 28g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 125mg | Potassium: 845mg | Fiber: 1g | Sugar: 3g | Vitamin A: 712IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 2mg
