As we work on cutting back on carbs and eating more omega-3s, I whipped up a quick salmon dinner on this busy weeknight. Lay this on top of a bed of steamed lentils and you have a filling, healthy meal.
Ingredients serves 4
- 1 to 1½ pounds salmon fillets (I prefer local, wild-caught)
- freshly ground black pepper
- juice from 1 organic lemon
- 3 garlic cloves, peeled and crushed
- 1 T olive oil
- water
Tapenade
- 2 C whole olives (I used a combination of Picholine and Niçoise)
- 3 t brined capers
- 1 t brine from the capers
- 3 to 4 anchovies, olive oil-packed
- 1 large clove of garlic, minced
- zest from 1 organic lemon
- juice from 1 organic lemon
- olive oil
Procedure
Sprinkle the salmon fillets with a little pepper and place them flat in the bottom of a rimmed pan. Pour in enough water to come up halfway on the fish and add the garlic. Bring to
a simmer on medium heat. Cover and poach for 5 to 10 minutes. Length of cooking time will depend on the thickness of the fish.
Tapenade
Remove the pits from the olives with a pitter or a sharp
knife. Place all of the ingredients except the olive oil in the bowl of a food processor. Process to preferred texture; I left this one chunky and rustic. Let stand for, at least, 10 minutes before serving.
Adjust seasonings as needed. Served immediately.
I served this with a green salad, tomatoes, and sprouted pumpkin and sunflower seeds.
My husband will love this dinner! (I don't eat fish, but I cook it for him about once a week or every other week.) Thanks for sharing at our Heatlhy Eats Blog Party!
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