Nothing like fresh cut parsley straight from the little herb-growing area by my back porch to perk up a meal. A big, bushy head of parsley is thriving just by my back step. What a thrill to be able to step out and cut some of my own herbs instead of having to wag some home from the grocery!
I was delighted to see that this recipe for Mediterranean Salmon included fresh parsley. Lately Hubby and I have managed to consume less fish than is optimum, so I’ve been back in a mode to pull out my fave salmon recipes as well as to scout out new ones. This suggestion was straight from a recent Kroger grocery flyer. I get the best ideas from these—one snail-mail circular I’m always happy to see.
The chunky tomato sauce to which I added the parsley was a wonderful topping for the flavorful sauteéd salmon. This meal assembled quickly and despite the recipe’s suggestion about refrigerating any left over, produced no leftovers. We consumed all rapidly.
2 (4-ounce) fillets salmon
salt (or salt substitute) and fresh-ground black pepper
1 1/2 teaspoon extra virgin olive oil
1 tablespoon extra virgin olive oil
2 ripe plum tomatoes, minced
1/2 cup red Bell pepper, minced
2 garlic clove, minced
2 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh lemon juice
1/2 teaspoon sugar (or sugar substitute)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Season fish with salt and pepper. In a medium sauté pan heat olive oil over medium-high heat. Add fish and sear until well-browned on both sides, about 2 to 3 minutes per side. Transfer fish to a plate; tent with foil. Heat large sauté pan over medium-high heat; add olive oil. Add remaining ingredients (tomatoes through pepper) to the hot oil. Stir constantly until heated through and sauce thickens a bit. Spoon onto sauteéd salmon; serve at once. Refrigerate any leftovers. Serves 2.