Fit For Food

Salmon:

8 oz. of salmon per person
2 lemons
1 tsp. olive oil

Sauce:

4 medium, peeled and seeded tomatoes
1/2 stick of butter
1 – 1.25 cups of white wine
2 cloves garlic
1.5 tsp. of dill weed
2 cups heavy whipping cream
Preheat oven to 375°F.

Sauce:

Chop tomatoes to fineness desired. Puree for a completely smooth sauce, or less for more chunky texture.
In a sauce pan, combine tomatoes, butter, 1 cup of wine and garlic over medium heat.

Stir and reduce liquid volume by 1/2 – 3/4 (about 10-15 minutes).

Add whipping cream and dill weed. Reduce heat to medium-low. Stir slowly, but continuously until the sauce is somewhat thick. If the sauce becomes too thick, add a little extra wine.

FISH:

Prep a glass pan with 1 teaspoon of olive oil to keep fillets from sticking. Lay salmon fillets in pan. Squeeze lemon juice over the fillets.
Place in preheated oven and bake for approximately 3 minutes per fillet or until the white fat bubbles on the side of the salmon fillets and they become more translucent. Broil for about 3 minutes, then remove from oven.
Serve fillets with sauce. Also you can try a garnish like rice, check the rice recipe here.

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