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Fillet of Salmon with Anchovies and Tomatoes

 
4fdf07475d18363bbb6a 550
18

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

1 pound salmon
fillets, trimmed,
¼ cup butter
¼ cup wine
*
½ cup cream
3 each anchovy fillets
*
½ medium tomatoes
seeded, peeled, diced
3 tablespoons butter
cut into pieces
2 tablespoons chives
chopped
4 small broccoli florets
*

Directions

Pat salmon dry with paper towels.

Dip 1 side of each piece in flour, shaking off any excess.

Heat the clarified butter in a large skillet over medium-high heat.

Working in batches if necessary, sauté salmon floured side down, shaking the skillet occasionally to break the fish loose of the bottom, until golden. Carefully turn salmon and brown the second side.

Transfer to warm serving plates, blotting up any excess fat from the fish.

Keep warm.

Pour off butter from the skillet and add wine, scraping up any browned bits.

Add cream, anchovies and tomato and boil until very lightly thickened, 2 to 3 minutes.

Lower heat and swirl in butter, 1 or 2 pieces at a time.

Add chives and adjust seasonings to taste.

Pour sauce over the fish, and garnish with broccoli florets, and serve.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 39975% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 17g 87%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 205mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 47g
Vitamin A 21% Vitamin C 5%
Calcium 5% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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