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Title: Salmon, Grilled with a Tomato-Dill Marinara
Categories: Pasta Salmon
Yield: 4 Servings
| 3 | tb | Canola oil |
| 2 | tb | Fresh lemon juice |
| 1 | lb | Salmon fillets; cut into |
| Medallions | ||
| 2 | Whole shallots; chopped | |
| Fine | ||
| 1 | Clove garlic; minced | |
| 16 | oz | Canned tomatoes; salt |
| Free | ||
| 1/2 | c | Fish stock; salt free |
| 1 | tb | Tomato paste; double |
| Concentrate | ||
| 1 | tb | Fresh dill weed; finely |
| Chopped | ||
| 1 | tb | Fresh Italian parsley; |
| Finely chopped | ||
| 2 | ts | Sugar |
| 1 | Whole bay leaf | |
| 1 | tb | Fresh chives; chopped |
| 8 | oz | Pasta |
In a mixing bowl, stir together 2 Tbs.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 2-3 times.
Preheat broiler.
While the salmon marinates and the broiler heats, prepare the sauce. In a large saucepan or skillet, heat the remaining 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, discard 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 by: Pasta Light Cookbook