A quick and simple treatment is all fresh salmon needs

April 16, 2014 

Fresh salmon needs only quick, simple cooking. For this recipe of Herb Crusted Salmon, the salmon is cooked under the broiler. The breadcrumb crust is added just before the salmon is finished cooking to avoid the crumbs burning.

Red and sweet potatoes combine to give an interesting texture and slightly sweet flavor to complement the salmon. The red potato does not need to be peeled. Do peel the sweet potato. HELPFUL HINTS

Nutrition: This meal contains 563 calories per serving with 29 percent of calories from fat.

Substitution: Farmed salmon can be substituted for wild salmon. Fresh parsley can be used instead of cilantro.

Save time: Slice potatoes in food processor fitted with slicing blade.

To buy: 1/2 pound red potatoes, 1/2 pound sweet potatoes, 1 small bunch scallions, 1 small bunch fresh cilantro, 3/4 pound salmon fillet and 1 small package walnuts.

Staples: Olive oil spray, plain bread crumbs, ground ginger, fat-free, low-sodium chicken broth, olive oil, salt and black peppercorns.

Herb Crusted Salmon  •  Olive oil spray

 •  3/4 pound wild salmon fillet

 •  1/4 cup plain bread crumbs

 •  2 teaspoons ground ginger

 •  1/4 cup chopped fresh cilantro

Preheat broiler. Line a baking sheet with foil. Spray with olive oil. Rinse salmon and pat dry with a paper towel. Place on the sheet and broil about 5 inches from the heat for 5 minutes. Remove and turn over. Broil 4 minutes for a 1-inch thick piece of salmon, 3 minutes for a thinner piece. Meanwhile, mix bread crumbs and ginger together. Remove salmon from broiler and spoon breadcrumbs on top. Spray with olive oil. Return to broiler for 1 minute, watching to make sure the breadcrumbs do not burn. Remove, place on 2 plates, sprinkle with cilantro and serve.

Nutrition information per serving: 327 calories (36 percent from fat), 13.0 g fat (2.5 g saturated, 5.1 g monounsaturated), 78 mg cholesterol, 38.9 g protein, 11.7 g carbohydrates, 0.9 g fiber, 185 mg sodium.

Sautéed Winter Potatoes  •  1/2 pound red potatoes, unpeeled, washed and sliced

 •  1/2 pound sweet potatoes, peeled, washed and sliced

 •  1 cup fat-free, low-sodium chicken broth

 •  1 teaspoon olive oil

 •  Salt and freshly ground black pepper

 •  1 tablespoon chopped walnuts

 •  2 scallions, washed and sliced

Place sliced potatoes in a large skillet. Add the chicken broth and olive oil. Bring to a simmer over medium high heat. Cover, reduce to medium heat and cook 10 minutes. Uncover and cook until the liquid has evaporated. Add salt and pepper, to taste. Remove to individual plates or a serving platter and sprinkle with walnuts and scallions.

Nutrition information per serving: 236 calories (19 percent from fat), 4.9 g fat (0.6 g saturated, 2.0 g monounsaturated), no cholesterol, 7.3 g protein, 43.0 g carbohydrates, 6.0 g fiber, 160 mg sodium.

Yield: Serves 2 Yield: Serves 2 Linda Gassenheimer is the author of many cookbooks. Her website is dinnerinminutes.com.

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