A beautiful, colorful dish that features seasonal produce.
Sauteed Salmon Piperade
Preheat oven to 350F. Preheat a large, oven-safe saute pan. Add 1 tablespoon olive oil and heat until hot but not smoking.
Salt and pepper the salmon. Place skin side down in the oil. Cook for 2 minutes. Turn. Cook for another 2 minutes. Then place in oven and cook for 10 minutes.
In another saute pan, heat the remaining oil and add onions and peppers. Cook until tender. Add garlic, stir allowing the garlic to soften, about 3 minutes.
Add fresh tomatoes and basil. Salt and pepper to taste. When tomatoes have softened, remove vegetables to a serving platter. Place salmon on top. Garnish with basil leaves. Serve.
Source: From Bina Carr in Sisters of the Hoods Cookbook, published by Congregations B‘nai Israel, Etz Chayim and Shomer Emunim.
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