Whether you’ve just finished fileting your fresh catch or you’re looking for a recipe to share with your friends in the city, fish is a dish that goes right along with the light tastes of summertime. Pair this recipe with your garden-fresh vegetables — or your recent pickings from the local farmers market — and you’ve got a lunch that is sure to perk up your tastebuds.
This recipe is courtesy of award-winning chef Oonagh Williams of Royal Temptations Catering.
Ingredients:
- 2 – 7 oz. salmon filets
- 2 Tbsp. olive oil
- 1 large tomato cut into small dice (or 4 cherry tomatoes quartered, or 8-12 grape tomatoes halved)
- 4 medium mushrooms, cleaned and sliced
- ½ small onion, peeled and thinly sliced (or 2 green onions, thinly scissored)
- 2 canned artichokes, quartered
- ½ red, yellow or green bell pepper, de-seeded and sliced (you can also use roasted red peppers)
- Salt and pepper
- ¼ cup wine of your choice ““ a wine you like to drink, not the one you want to throw away
- Grated zest of 1/4-1/2 lemon
- ¼ cup chopped fresh parsley
- A few leaves of fresh mint, thinly sliced (optional)
- A few sprigs of fresh lemon thyme (optional)
- 2 tsp. fresh oregano (optional)
- Feta cheese (optional – you can also try goat cheese)
Directions:
1. Preheat oven to 400 degrees. Take a skillet that will hold the two filets in a single layer comfortably.
2. Heat oil in skillet. Add onions and raw red pepper. Cook over medium heat until onion and pepper are softening.
3. Add mushrooms and cook 2-3 minutes until they start softening.
4. Add artichokes, tomatoes, herbs, lemon zest and salt and pepper to taste. Mix well together and push to one side of skillet.
5. Season salmon fillets with salt and pepper on one side and place top side down in pan. If you are doing this with salmon with skin, then place skinless side down in skillet.
6. Cook for about 2 minutes to sear salmon. Flip salmon other way up, top with vegetable mixture and sprinkle with wine.
7. Place in preheated oven and cook for 10 minutes until salmon has just turned from dark to light pink in the center but still looks moist.
8. Serve with tiny red or Yukon gold potatoes and the wine that was used in cooking salmon.
The National Foundation for Celiac Awareness offers Vitacost.com website visitors weekly recipes and blogs about living the gluten-free lifestyle. For more information about celiac disease and gluten-free living, visit www.celiaccentral.org.
Photo credit: Chef Oonagh Williams