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Tomatoes, onion, garlic and cilantro cook down to make the savory sauce for grilled salmon. Serve atop your choice of rice or pasta and add a side of bright vegetables or salad.
4 salmon fillets, 4 to 6 ounces each
1 stick butter (4 ounces)
2 large tomatoes, chopped
1 onion, chopped
8 cloves garlic, minced
1 cup cilantro leaves, chopped (plus additional sprigs to garnish)
2 tablespoons fresh lemon juice
Salt and pepper to taste and other herb seasonings as desired
Cooked rice or spaghetti (optional)
Have vegetables chopped and ready (see photos). Preheat grill, then begin making sauce: Melt butter in large skillet over medium heat. Add tomatoes, onion, garlic, cilantro and lemon. Increase heat as needed to begin cooking, stirring occasionally; simmer uncovered until onions are cooked and sauce is reduced, about 10-15 minutes. Meanwhile grill salmon to be ready when sauce is reduced. To serve place cooked rice or spaghetti on each plate. Arrange salmon fillets on top. Spoon a generous portion of sauce over all and garnish with cilantro sprigs.
Szigeti Gruner Veltliner Brut NV
Szigeti — Austria
A dry, white wine with mellow hints of citrus, yet delicate and complex flavors of fresh fruit and a little peppery. Has a mellow citrus color, appealing peppery notes, and elegantly fresh fruit. The winery notes state it as a “fine Mousseux with an invigorating finish.”
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