The combination of ligthly acidic tomatoes with salmon works very well.
|2 1/4 tsp||butter, unsalted||10 g|
|2||salmon steaks||340 g|
|2 tbsp||white wine||30 mL|
|2 tsp||dried oregano||1 g|
|ground pepper to taste [optional]|
|2||tomatoes, diced||240 g|
|1||green onions/scallions, finely chopped|
|1 tbsp||extra virgin olive oil||15 mL|
|1 pinch||salt [optional]||0.2 g|
- Prepare one square of heavy-duty aluminum foil per each steak. Spread the butter on the foil, then lay one steak on top. Add the wine, then season with half of the oregano followed by ground pepper to taste. Wrap the salmon steaks loosely in foil, sealing the edges securely.
- Cook on a medium-hot grill for about 10 min, until just tender. Alternatively, the fish may be broiled in the oven. Check with a fork to see if the fish is cooked through.
- While the fish is cooking, finely dice the tomatoes and chop the scallions, then put them in a bowl. Add the olive oil, the remaining oregano, and salt to taste. Toss well.
- Serve the salmon hot or cold, covered with the salsa.
Nutrition Facts Table
per 1 serving (250g)
% Daily Value
ClaimsThis recipe is :
- Excellent source of :
- Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin D, Vitamin E, Vitamin K
- Good source of :
- Source of :
- Calcium, Copper, Folacin, Iron, Manganese, Omega-3, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin C, Zinc
- Low :
- Calories, Cholesterol, Saturated Fat, Sodium
- Free :
- Added Sugar, Trans Fat
|Meat and Alternatives||3 ½|
Top ReviewsView All Reviews
Heather S.may 21, 2018
I’d rather spend the extra money for salmon fillets to avoid all the bones.