06-21-2005, 12:56 PM
6 (9 ounce) salmon fillets
1/2 cup white wine
3 ounces olive oil
2 cups canned tomatoes, diced & drained
3 tablespoons chopped garlic
3/4 cup sliced black olives
1 large onion, julienned
1 1/2 teaspoon salt
1 green bell pepper, julienned
3/4 teaspoon black pepper
1 red bell pepper, julienned
1 1/2 teaspoons Tabasco sauce
1 pound baby shrimp, peeled
In a skillet, heat the olive oil. Add onions, both bell peppers and the shrimp. Cook until shrimp start to turn pink. Deglaze pan with wine. Add tomatoes, black olives and seasonings and cook until heated throughout.
For the salmon: Season the salmon with salt and black pepper. Lightly dust the fish in white flour and sauté in clarified butter until browned on both sides. Remove from the skillet and place in serving dish, and top with vegetable mixture.
Serve with pasta aioli (pasta tossed in garlic butter and chopped parsley).
1/2 cup white wine
3 ounces olive oil
2 cups canned tomatoes, diced & drained
3 tablespoons chopped garlic
3/4 cup sliced black olives
1 large onion, julienned
1 1/2 teaspoon salt
1 green bell pepper, julienned
3/4 teaspoon black pepper
1 red bell pepper, julienned
1 1/2 teaspoons Tabasco sauce
1 pound baby shrimp, peeled
In a skillet, heat the olive oil. Add onions, both bell peppers and the shrimp. Cook until shrimp start to turn pink. Deglaze pan with wine. Add tomatoes, black olives and seasonings and cook until heated throughout.
For the salmon: Season the salmon with salt and black pepper. Lightly dust the fish in white flour and sauté in clarified butter until browned on both sides. Remove from the skillet and place in serving dish, and top with vegetable mixture.
Serve with pasta aioli (pasta tossed in garlic butter and chopped parsley).