SALMON WITH CREAMY TOMATO
DILL SAUCE
PREPARATION TIME:
10 mins
COOKING TIME:
15 mins
SERVES:
4
METHOD
In a casserole dish, combine butter, shallots and
garlic. Microwave, covered, on HIGH for 2 minutes to
soften. Add tomato. Microwave, covered, on HIGH for
2-3 minutes or until tomato is sauce-like. In a small
bowl, blend cornstarch with 1tsp cold water. Stir into
casserole dish along with cream and dill. Set aside.
Arrange salmon in baking dish. Pour wine over top.
Cover with plastic wrap and turn back one corner to
vent. Microwave on MEDIUM for 4–7 minutes or
until fish is opaque. Drain liquid from dish into
tomato mixture. Season with salt and pepper to
taste. Keep salmon covered while finishing sauce.
Microwave sauce, uncovered, on HIGH for 2-3
minutes, stirring once, until it comes to a boil and
thickens slightly. Place salmon fillets on serving
plates. Spoon sauce over fillets.
INGREDIENTS
1 tbsp
Butter
¼ cup
Finely chopped shallots
1 clove
Garlic, finely minced
1
Large ripe tomato, seeded and diced
1 tsp
Cornstarch
¼ cup
Whipped cream, lightly beaten
2 tbsp
Chopped fresh dill
4
Salmon fillets (each 5 oz/150 g), skins
removed
1
/
3
cup
White wine/stock
Salt and freshly ground black pepper to taste
Tip:
Not all plastic wraps are
micro-safe. If you are using plastic
wrap in the MWO, be sure that it
is marked as micro-safe.
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