Henriette’s Salmon
with Tomato Sauce
Kirkland Signature/Marine Harvest
4 Kirkland Signature frozen salmon
portions, thawed
4 tablespoons bread crumbs
4 tablespoons chopped fresh chives
4 tablespoons butter, melted
Salt and pepper
TOMATO SAUCE
2 tablespoons olive oil
2 tablespoons finely
chopped shallots
1 red or green chili pepper, minced
2 garlic cloves, minced
1 1/2 cups peeled and chopped
fresh tomatoes
1 teaspoon honey
1 teaspoon vinegar
Salt
2 teaspoons chopped fresh
basil leaves
Preheat oven to 425°F.
Place thawed salmon in a greased baking pan.
In a small bowl, mix bread crumbs, chives, melted butter, and salt and pepper
to taste. Spread evenly over the salmon.
Bake the salmon for about 10 minutes, or until cooked to taste.
To prepare the tomato sauce, heat olive oil in a medium skillet over medium heat.
Add shallots, chili pepper and garlic and sauté until the shallot is just soft.
Add tomatoes, honey, vinegar and salt to taste. Cook, uncovered, for 10 minutes,
or until most of the liquid has evaporated. Stir in basil.
To serve, garnish salmon with the tomato sauce. Makes 4 servings.
