This is a delicious and easy way to serve salmon in a delectable red pepper-and-artichoke-tomato sauce. Serve this with rice or pasta and/or lots of crusty bread to soak up and enjoy the wonderful sauce. • 4 (7-ounce) fresh skinless salmon fillets (each about 3 / 4 inch thick) • 1 / 4 cup all-purpose flour • 2 tablespoons vegetable oil (we used canola) • 4 tablespoons unsalted butter • Salt and fresh-ground black pepper, to taste • 2 medium red bell peppers, cored, seeded and cut into thin strips • 4 canned whole artichoke hearts, drained and quartered* • 1 cup dry white wine • 2 tablespoons chopped fresh basil • 1 (15-ounce) can tomato sauce Place the flour on a plate. Lightly dredge the salmon in the flour shaking off any excess. In a nonreactive large skillet or saute pan, heat the oil over medium-high heat. Add the salmon and cook, turning once, 1 1 / 2 minutes a side. Transfer the browned salmon to paper towels while making the sauce. Carefully drain the oil from the pan and add the butter, salt and pepper to the pan over medium heat. When the butter melts, add the red pepper strips and saute 3 to 4 minutes or until the peppers are very tender. Add the artichoke hearts, white wine, basil and tomato sauce, stirring well. Return the salmon to the pan in a single layer, spooning the sauce over the top of each fillet. Bring the mixture to a boil, reduce the heat, cover and simmer gently 10 to 12 minutes or until the salmon is cooked through. To serve, place a salmon fillet on each of 4 warm plates and divide the sauce among them. Makes 4 servings. Per serving: 554 calories, 53 percent calories from fat, 33 grams total fat, 10 grams saturated fat, 155 milligrams cholesterol, 15 grams carbohydrates, 3 grams total fiber, 3 grams total sugars, 13 grams net carbs, 49 grams protein, 634 milligrams sodium. *We used the Vigo brand imported canned whole (not marinated) artichoke hearts. You will have one or more extra from the can to save for salads.
Michael Laughlin / Sun Sentinel
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