Top the salmon with some veggies
Fresh salmon topped with vegetables and dill make a light summer supper. The salmon for this recipe will steam in its own juices in a covered skillet.
People often mention that they love fresh fish but will only eat it out because they don’t know how to cook it. This is a simple recipe that never fails.
I use microwaveable brown rice in the side dish, but any quick-cooking rice is fine.
Olive oil spray
2 (6-ounce) salmon fillets
½ cup frozen diced onion
½ cup frozen diced green peppers
1 cup thinly sliced portobello mushrooms (3 ounces)
2 tablespoons snipped fresh dill or 2 teaspoons dried dill
¼ cup dry white wine
Salt and freshly ground pepper
Heat a nonstick skillet over medium-high heat. Coat with the olive oil spray. Add the salmon and saute for 1 minute. Turn and saute for another minute.
Add the onion, green pepper and mushrooms. Sprinkle a tablespoon of fresh dill over the salmon and vegetables. Pour in the white wine. Season with salt and pepper.
Cover with a lid, lower the heat to medium and simmer for 5 minutes for a ¾-inch fillet.
Cook for 3 to 4 minutes longer for a thicker fillet. Test the fish. It is done when it is no longer translucent. Divide the fish between two dinner plates, spooning the vegetables and sauce on top.
Makes 2 servings.
Nutrition information per serving: 315 calories (34 percent from fat), 12 grams fat (2 grams saturated), 78 milligrams cholesterol, 39 grams protein, 8 grams carbohydrates, 2 grams dietary fiber, 86 milligrams sodium.
1½ cups cooked brown rice
¼ cup freshly snipped parsley
2 teaspoons olive oil
Salt and freshly ground black pepper, to taste.
Combine all of the ingredients, and toss well.
Makes 2 servings.
Linda Gassenheimer is a food writer for The Miami Herald.