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.
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