Ingredients
1 Tbs. olive oil
1 Tbs. minced garlic
1/2 cup diced red onion
2 cups seeded, diced plum tomatoes
1 can (14.5 oz) College Inn® Garden Vegetable Broth
2 Tbs. balsamic vinegar
1 tsp. sugar
1 sliced green onion, green and white part
1 lb. Salmon
2 Tbs. (approx.) blackening seasoning
Directions: Heat olive oil in a skillet over medium-high heat. Sauté garlic and red onion about 2 minutes. Add plum tomatoes and sauté 2 minutes. Add in vegetable broth, balsamic vinegar and sugar, bring to a boil. Reduce heat and simmer 15 minutes to reduce to desired thickness. Garnish with green onions and serve hot or room temperature.
Sauce or Salsa
Serve with blackened salmon, white fish, or grilled chicken.
Prep: 5 – 8 minutes
Cook time: 20 minutes
Ingredients
1 Tbs. olive oil
1 Tbs. minced garlic
1/2 cup diced red onion
2 cups seeded, diced plum tomatoes
1 can (14.5 oz) College Inn® Garden Vegetable Broth
2 Tbs. balsamic vinegar
1 tsp. sugar
1 sliced green onion, green and white part
1 lb. Salmon
2 Tbs. (approx.) blackening seasoning
Directions: Heat olive oil in a skillet over medium-high heat. Sauté garlic and red onion about 2 minutes. Add plum tomatoes and sauté 2 minutes. Add in vegetable broth, balsamic vinegar and sugar, bring to a boil. Reduce heat and simmer 15 minutes to reduce to desired thickness. Garnish with green onions and serve hot or room temperature.
Sauce or Salsa
Serve with blackened salmon, white fish, or grilled chicken.
Prep: 5 – 8 minutes
Cook time: 20 minutes