Ingredients for Grilled Salmon With Sicilian Tomato Sauce
- 3 tablespoons olive oil
- Onions
- Garlic Cloves
- Passata
- Anchovy Fillets
- Pitted Black Olives
- 1 tablespoon capers
- 2 salmon fillets (6 ounces each)
- 1 cup broccoli florets
- Fresh Basil Leaf
- Zest of 1/2 lemon
- 1/2 teaspoon freshly ground black pepper
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How to Make Grilled Salmon With Sicilian Tomato Sauce
- Heat 2 tablespoons of olive oil in a heavy-bottomed saucepan over medium heat.
- Add 1 medium chopped onion and 2 cloves crushed garlic. Cook for 5 minutes, stirring frequently, until softened and translucent.
- Pour in 28 ounces (794g) of tomato passata or one 28-ounce can of crushed tomatoes. Add 2 tablespoons of olive oil, 4 anchovy fillets (packed in olive oil), 1/4 cup pitted Kalamata olives (halved), 1 tablespoon capers, and 1/2 teaspoon freshly ground black pepper. Bring to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally.
- Preheat your grill to medium-high heat.
- Brush 2 salmon fillets (6 ounces each) with 1 teaspoon olive oil. Grill for 6-8 minutes per side, or until cooked through and flakes easily with a fork.
- While the salmon grills, steam 1 cup of broccoli florets for 5 minutes, or until tender-crisp.
- Serve the grilled salmon over a bed of steamed broccoli, generously topped with the Sicilian tomato sauce.
- Garnish with 1/4 cup fresh basil leaves, chiffonade, and the zest of 1/2 lemon.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
48g
Fat
17g
Carbs
9g
