Slow-Baked Salmon with Tomato, Orange, and Basil Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Slow-Baked Salmon with Tomato, Orange, and Basil SauceCooking salmon at a low temperature in the oven makes it easy to prepare and keeps it super-moist. Both salmon and tomatoes contain high levels of vitamin B6. Serve with a brown rice pilaf for even more of this healthy vitamin.Prep Time: 10 minutes Cook Time: 30 minutes Makes 4 servings Salmon1 pound salmon fillet with skin 1 teaspoon olive oil salt and ground black pepper to taste Sauce1-1⁄2 pounds vine-ripened tomatoes (about 6 medium) 2 teaspoons extra-virgin olive oil 1 teaspoon minced garlic 1 medium orange 1⁄2 teaspoon cornstarch 2 tablespoons finely sliced fresh basil leaves
To make salmon:
Preheat oven to 300°F. Place salmon skin-side-down on ungreased baking sheet. Brush top with olive oil and season with salt and pepper. Bake for 20 to 30 minutes or until flesh in thickest part appears just set (salmon will continue to cook while standing — separate flesh with tip of paring knife to check).
To make sauce:
While salmon bakes, cut tomatoes in half crosswise. Squeeze out seeds and discard.
Set box grater in medium bowl. Holding hand flat, rub cut side of each tomato half over coarse side of grater until only skin remains; discard skins.
In large skillet over medium heat, heat oil; add garlic and stir until fragrant and just beginning to color, about 30 seconds. Add tomatoes and simmer until most of watery portion has evaporated, about 10 minutes, stirring occasionally.
Grate 1 teaspoon zest and squeeze 3 tablespoons juice from orange.
Combine zest and juice with cornstarch, stirring until cornstarch is dissolved.
Add mixture to tomato sauce along with basil; stir briefly until sauce has returned to simmer.
Use metal spatula to remove portions of salmon, leaving skin behind.
Serve with sauce spooned on top.
Number of Servings: 1
Recipe submitted by SparkPeople user TWARD07.
Preheat oven to 300°F. Place salmon skin-side-down on ungreased baking sheet. Brush top with olive oil and season with salt and pepper. Bake for 20 to 30 minutes or until flesh in thickest part appears just set (salmon will continue to cook while standing — separate flesh with tip of paring knife to check).
To make sauce:
While salmon bakes, cut tomatoes in half crosswise. Squeeze out seeds and discard.
Set box grater in medium bowl. Holding hand flat, rub cut side of each tomato half over coarse side of grater until only skin remains; discard skins.
In large skillet over medium heat, heat oil; add garlic and stir until fragrant and just beginning to color, about 30 seconds. Add tomatoes and simmer until most of watery portion has evaporated, about 10 minutes, stirring occasionally.
Grate 1 teaspoon zest and squeeze 3 tablespoons juice from orange.
Combine zest and juice with cornstarch, stirring until cornstarch is dissolved.
Add mixture to tomato sauce along with basil; stir briefly until sauce has returned to simmer.
Use metal spatula to remove portions of salmon, leaving skin behind.
Serve with sauce spooned on top.
Number of Servings: 1
Recipe submitted by SparkPeople user TWARD07.
Nutritional Info Amount Per Serving
- Calories: 184.8
- Total Fat: 5.5 g
- Cholesterol: 83.1 mg
- Sodium: 106.6 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 31.7 g
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