Tuesday, January 4, 2011


This is a very balanced meal that has great flavor with the olives and balsamic vinegar. Limit the potatoes if you want. You can really use any firm fish for this recipe.
4 (5 oz) salmon fillets
4 small red potatoes sliced to 1/4 inch thick
1/2 cup kalamata olives
3 tbl chopped fresh Italian parsley
2 sprigs fresh rosemary
3 tbl olive oil
1 tbl balsamic vinegar
lemon wedges for garnish
In a medium saucepan, boil potatoes in enough water to cover them by an inch. Cook until tender about 5 minutes. Drain and set aside.
Pat the fish dry and season with 1/2 tsp salt and 1/4 tsp pepper. Heat 1-1/2 tbl oil in a saute pan. When oil is hot add the fillets skin side down. Cook undisturbed for about 3 minutes. Turn once and cook until done about 2-3 minutes. Transfer the fish to a warm plate and cover with foil.
In the same pan add the remaining oil and heat. Add potatoes and rosemary and cook until potatoes are tender and crisping. Add the olives, parsley, balsamic vinegar and season to taste with salt and pepper. Arrange the potato mixture around the fish and garnish with lemon.
Fast and healthy!

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