Roasted Peppered Salmon with Tomato-and-Basil Relish
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
SALMON: 1 pound salmon fillet, trimmed and all bones removed 1 tablespoon cracked black peppercorns 1 teaspoon chopped dill
1 whole lime TOMATO-AND-BASIL RELISH: 2 teaspoons olive oil 2 cloves garlic, crushed
2 shallots, diced fine 1 cup dry white wine 6 large plum tomatoes, skinned, seeded and chopped roughly into large chunks
1 tablespoon finely shredded basil leaves



1 To make salmon, cut salmon into 4 equal parts. Coat with cracked peppercorns and dill. Grate a little lime peel over salmon. Place on a lightly oiled sheet pan. Bake in a preheated 350-degree oven, 6 to 8 minutes.
2 To make tomato-and-basil relish, in a medium saucpan, place 1 teaspoon olive oil, garlic and shallots.
3 Saute over medium heat, 1 minute, without browning. Add white wine and lime juice from whole lime. Reduce by half. Add tomato chunks, basil leaves and remaining 1 teaspoon oil. Mix and gently heat, 1 minute.
4 Place relish in the center of 4 warmed deep-dish plates. Arrange salmon on top. Decorate with fresh dill sprigs and peeled tomato wedges, if desired.

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