Monday, March 1, 2010

Coho Salmon with Mixed Roasted Vegetables

Here's a 30-minute dinner that's nice enough for company. For an overnight guest, I whipped up wild coho salmon (found at Whole Foods) with a generous side dish of roasted winter veggies. We drank Champagne with it!
For the fish: sprinkle the salmon with salt and pepper, add 1 T canola or olive oil to a skillet heated to medium-high. Brown on one side, turn with a spatula and finish cooking. For a simple sauce, I spooned some of my standby Trader Joe's artichoke and red pepper tapenade.
For the veggies: cut into bite-size pieces 2 large sweet potatoes (unpeeled), 1 1/2 cups Brussels sprouts, sliced in half, 1/2 fennel bulb and a few florets of broccoli or cauliflower. Toss with canola or olive oil -- go light for fewer calories -- and whatever herbs and spices you feel like adding. Roast in a 400-degree oven for about 20 minutes.

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