When I made this dish, my daughter who is not a salmon fan raved about the recipe. Serve some of the salmon for dinner and freeze the remainder for another time. The roasted spicy salmon with a balsamic fresh tomato topping is spectacular,
Makes 4 servings
4 6 oz. salmon fi llets
1½ teaspoons paprika
1½ teaspoons dried oregano leaves, alt and pepper to taste
2 cups tomato chunk
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
1. Preheat the oven to 450° F. Sprinkle salmon with paprika, oregano and salt and pepper. Place on pan lined with foil.
2. On another pan lined with foil, toss together tomatoes, vinegar, garlic and salt and pepper and spread out on pan.
3. Place both baking sheets in oven and bake about 10-15 minutes or until fi sh fl akes easily with fork depending on thickness of salmon. Cook tomatoes the same amount of
time or until tender, but not mushy. If preparing this dish to freeze only, undercook the salmon.
To Freeze: Cool to room temperature and transfer to freezer container, wrap, label and freeze.
To Serve: Preheat the oven to 350° F. Bake in oven only until warmed or may be reheated in microwave.
Note: Roma tomatoes work well with this recipe when tomatoes are not in season.
NUTRITIONAL INFORMATION PER SERVING
Calories 226 | Calories from fat 25% | Fat 6 g
Saturated Fat 1g | Cholesterol 88 mg | Sodium 121 mg
Carbohydrate 6 g | Protein 35 g
DIABETIC EXCHANGES
4 ½ lean meat, 1 vegetable
