Yield: About 2 cups sauce |
| Servings: 4 |
| Serving Size: ½ C + 4 oz salmon |
| Ingredients |
| 1 lb, cut into 4 ounce portions |
WILD SALMON |
| ¼ cup |
YELLOW ZUCCHINI, BATON CUT 1" |
| ¼ cup |
GREEN ZUCCHINI, BATON CUT 1" |
| ¼ cup |
JAPANESE EGGPLANT, BATON CUT 1" |
| 2 tablespoons |
JULIENNE RED PEPPER |
| 2 tablespoons |
JULIENNE ROMA TOMATO |
| ½ tablespoon |
BLACK OLIVES, HALVED LENGTHWISE |
| ½ tablespoon |
FRESH BASIL CHIFFONADE |
| ½ tablespoon |
FRESH CHOPPED GARLIC |
| ½ cup |
CANNED DICED TOMATOES |
| ½ cup |
TOMATO PUREE |
| ¼ cup |
JULIENNE RED ONIONS |
| 1 tablespoon |
OLIVE OIL |
|
| Directions |
- Pre-heat large sauté pan over medium heat; add ½ tablespoon olive oil. Season salmon with salt and pepper to taste, and sear in pan for 90-120 seconds on each side, creating a nice brown crust
- Heat olive oil in medium sauté pan over medium heat until almost smoking.
- Add in garlic and sauté until it starts to brown.
- Add all remaining ingredients except sauce and basil.
- As vegetables just begin to soften, reduce heat to low medium and add in pasta sauce and basil. Simmer until pasta sauce is heated
- Season to taste with salt and pepper.
- Ladle sauce over salmon.
|
| Recipe Nutrient Analysis, Single Serving: |
| Calories: 97 |
Net Carbs: 6g |
Protein: 16g |
| Fat: 1g |
Saturated Fat: 1g |
Cholesterol: 20 mg |
| Sodium: 137mg |
Fiber: 2g |
NC-P-F Ratio:
77-14-9 |
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