Veggie-topped salmon makes quick summer supper
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 Parsley Rice side dish, but any quick-cooking rice is fine.
For Parsley Rice: Combine 1-1⁄2 cups cooked brown rice with 1⁄4 cup freshly snipped parsley, 2 teaspoons olive oil and salt and freshly ground pepper to taste. Toss well. Makes two servings.
Tips: A quick way to chop dill and parsley is to wash and dry the herbs and then snip the leaves with a scissors right off the stem.
Olive oil spray
2 (6-ounce) salmon fillets
1⁄2 cup frozen diced onion
1⁄2 cup frozen diced green peppers
1 cup thinly sliced portobello mushrooms (3 ounces)
2 tablespoons snipped fresh dill or 2 teaspoons dried dill
1⁄4 cup dry white wine
Salt and freshly ground pepper
Heat a nonstick skillet over medium-high heat. Spray with olive oil. Add salmon and saute one minute. Turn and saute 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. Add salt and pepper, to taste.
Cover with a lid, lower the heat to medium and simmer five minutes for a 3⁄4-inch fillet. Cook three to four 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.
Linda Gassenheimer is the author of 14 cookbooks including her newest, "The Flavors of the Florida Keys" and "Mix 'n Match Meals in Minutes for People with Diabetes." Visit Linda on her web page at DinnerInMinutes.com or e-mail her at Linda@DinnerInMinutes.com.