ShareThis Page
Top the salmon with some veggies |
Food & Drink

Top the salmon with some veggies

| Thursday, June 14, 2012 10:38 a.m

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.

Dilled Salmon

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.

Parsley Rice

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.

Categories: Food Drink
TribLIVE commenting policy

You are solely responsible for your comments and by using you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.