|
Kitchen - Recipes
Serves 2
This is a modification of a recipe I found in Bon Appetite a few years ago. It is very easy to make and has a wonderful spicy taste. The sauce would also be great on halibut or any hardy white fish. I serve it with sautèed spinach with garlic and shallots. Yum!
Ingredients:
1 TBSP Organic Sesame Oil1
2/3 - 3/4 pound Salmon fillet
1 cup chopped red onion
2 tsp minced peeled fresh garlic
3/4 tsp whole anise seed
1/4 - 1/2 tsp dried crushed red chili peppers
3 plum tomatoes, seeded
2 TBSP tamari sauce2
1 1/2 TBSP agave nectar3
Preheat oven to 325 degrees. Heat oil in a large nonstick skillet over medium heat. Add salmon, skin side down, cook 2 minutes. Cover pan; cook salmon 2 minutes longer. Transfer salmon, skin side down, to baking dish. Place in oven; cook until just opaque in center, about 8 minutes.
Meanwhile, in the same skillet over medium heat, add onions and next 3 ingredients; sautè until onion is golden, about 5 minutes. Stir in tomatoes, tamari sauce, and agave. Increase heat to medium-high and cook mixture until slightly thickened, stirring occasionally, about 3-4 minutes.
Divide salmon between plates and top with sauce and enjoy!
1 Such as Rapunzel brand
2 I prefer a wheat free soy /tamari sauce such as San-J organic
3 Agave is a sweetener made from the agave plant. It is sweeter than sugar with less calories and has the added benefit that it does not affect blood sugar levels the way regular sugar does as it is low on the glycemic index.
|
