Saturday, April 6, 2013

Bistro Salmon

Once again, I found a new way to try salmon.  This recipe had a Mediterranean flavor to it with the addition of lemon juice, sun-dried tomatoes, kalamata olives and capers.  Basically the salmon fillets were placed in a baking dish and covered with a lemon vinaigrette containing the tomatoes. olives and capers.  The dish went into the oven for 8 minutes and the salmon was perfectly cooked and wonderfully flavored by the sauce in which it was roasted.  I used Sockeye salmon which is a wild caught fish and the fillets are somewhat thinner than Atlantic salmon.  I found 8 minutes to be perfect cooking time for this thinner fillet.  Our side dishes were brown rice and sauteed Brussels sprouts.

On the third day of our gluten testing, we had roasted veggies and chicken stuffed in a whole wheat pita for lunch.



Bistro Salmon
Makes 4 servings

3/4 cup lemon juice, freshly squeezed
1 tablespoon Dijon mustard
1 cup extra-virgin olive oil
4 ounces sun-dried tomatoes
4 ounces pitted kalamata olives
1 tablespoon capers
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 (6-8 ounce) wild-caught salmon fillets

Preheat oven to 400 degrees.

Whisk together lemon juice and Dijon mustard, then gradually whisk in olive oil.  Add tomatoes, olives, capers, salt and pepper.

Arrange salmon fillets in a baking dish and pour sauce over top.  Bake for 8 to 10 minutes in preheated oven.


Slightly adapted from The Virgin Diet Cookbook

Our rating:

1/2

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