Fresh parsley from herb garden enlivens tomato sauce on fish

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.

Mediterranean Salmon

Salmon Sauté:

2 (4-ounce) fillets salmon

salt (or salt substitute) and fresh-ground black pepper

1 1/2 teaspoon extra virgin olive oil

Mediterranean Sauce:

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.

Unlikely combo of leeks and salmon makes a hearty soup that kicks off Physical Exam 2012 prep

My fascination with leeks began last month when I began using them in such recipes as the ones for Fresh Mushroom Burger Topping and Fiesta Green Beans. I discovered how much flavor this oversized version of a green onion can bring to a mixture. I couldn’t believe how piquant a recipe became with the addition of one simple fresh veggie item.

Once I ventured into leek-ville, then, recipes that feature them began cropping up all over the place. A recipe for Leek and Salmon Soup in my Celebrating a Heathy Harvest booklet just begged to be tried because it called for fresh salmon. Buoyed by my recent physical exam report that showed a drop in my cholesterol reading from one year ago, I was eager to keep up the intake of such omega-3 foods as salmon and other fish, nuts, and oatmeal so I could already start the countdown to next year's physical and an even better report. So the soup that combined leeks with cholesterol-lowering salmon seemed as though it was a good idea. Potatoes, with their skins on, also went into the mixture, thus guaranteeing some fiber.

Unlike a lot of soups, this one was a quick-fix and could be served instantly (although, as with many mixtures, it became even more flavorful as it settled in overnight.) Only one step even slightly complicated it: the requirement to remove half the vegetables and puree them in a blender or food processor before returning them to the soup and reheating. However, that pureeing step gives a nice, thick texture to the soup; adding low-fat evaporated milk makes it creamy. Salmon and leeks together made for a nice combination.

Hubby gave Leek and Salmon Soup an A-plus; when I arrived home from babysitting our little grandmunchkin earlier this week, he already had the kettle out and had it warming on the stove, he was so eager to try it again. Physical Exam 2012, I’m already prepping for you by chowing down fish, fish, and more fish, along with my healthy "5 to 9".

Leek and Salmon Soup

1 tablespoon olive oil

1 large onion, finely chopped

3 large leeks, including green parts

2 potatoes, diced, skins on

2 cups low-sodium vegetable broth

3 cups water

1 bay leaf

1 1/4 cup fresh salmon, cooked, drained

1/2 cup low-fat evaporated milk

salt (or salt substitute) and pepper to taste

Remove the leeks’ outer leaves, wash, and cut into think slices. In a kettle over medium heat, heat the oil. Add onion and leeks; cook until softened, about 4 minutes. Add the potato, broth, water, and bay leaf. Simmer until vegetables are tender, about 15 minutes; remove bay leaf. Remove half the vegetables and puree them; return them to the soup; reheat. Add the salmon to the soup. Cook about 5 minutes. Add evaporated milk; serve.