Title: Salmon Provencale
Categories: Fish Entree Vegetable Sauce Salmon
Yield: 4 Servings

		Tomato and Olive Sauce:
1	tb	Olive oil
1/2	c	Chopped onion
3/4	lb	Ripe plum tomatoes -- in 1/2
		Inch dice
1	ts	Sugar
1/2	ts	Salt
1/2	ts	Pepper
8		Calamata olives --
		Pitted/thinly sliced
		Salmon:
2	tb	All-purpose flour
1/2	ts	Paprika
1/2	ts	Salt
1/2	ts	Pepper
1/4	ts	Cayenne pepper
4		(5 oz.)
		Skinless
1	tb	Olive oil
		Salmon fillets -- 1/2" thick

Sauce: In large nonstick skillet, heat oil. Add onion; cook 3-4 minutes, until softened. Add tomatoes, sugar, salt and pepper; cook 2 minutes, until heated through. Stir in olives. Remove to bowl; cover and keep warm. Wipe skillet with paper towel. Salmon: On sheet of waxed paper combine flour, paprika, salt, black pepper and cayenne; sprinkle mixture over both sides of salmon fillets. In skillet, heat oil over Medium-High heat. Add salmon; cook 4 minutes per side or until just barely opaque in center. Transfer fillets to 4 dinner plates; spoon tomato and olive sauce over salmon. Serves 4. Per serving: 357 calories, 22 grams fat, 74 mg. cholesterol, 1165 mg. sodium MC formatting by bobbi744@acd.net ICQ#2099532

Recipe By : McCall's, May '97, Timesaving Recipes

From: Roberta Banghart

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