Salmon With Tomatoes

5.0(12)

This savoury dish is very popular in Andalusia, Spain. You can use red pepper flakes (to your taste) in place of the hot pepper and any firm whitefish can be a substitute for the salmon. Great with rice and a green vegetable.

by CountryLady·published 2003-04-04

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Spanish

Servings

(4–6)

Total time

50 min

prep 10 min

Calories / serving

554 kcal

Ingredients (12)

serves

1 1/2 lbs salmon steakssalmon
4 tablespoons oiloil
2 medium onions, choppedonion
2 cloves garlic, mincedgarlic
1 small hot pepper, finely choppedpepper
1 (19 ounce) can tomatoestomato
4 tablespoons chopped parsleyparsley
1/2 cup dry white winewhite-wine
1 1/2 teaspoons saltsalt
1 teaspoon oreganooregano
1/2 teaspoon pepperpepper
1/2 teaspoon cumincumin

Instructions (4 steps)

01In a medium sized frying pan, heat oil and saute onions, garlic& peppers over medium heat for about 10 minutes.
02Add remaining ingredients (except fish), bring to a boil, then lower heat& simmer for 5 minutes.
03Place the fish into a greased medium sized casserole dish.
04Pour the tomato mixture over the fish& bake, uncovered, in a preheated 350F oven for 30 minutes.

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