Fresh salmon topped with vegetables and dill make a light summer supper. The salmon for this recipe will steam in its own juices in a covered skillet.
People often mention that they love fresh fish but will only eat it out because they don’t know how to cook it. This is a simple recipe that never fails.
I use microwaveable brown rice in the side dish, but any quick-cooking rice is fine.
Parsley Rice: Combine 1 1/2 cups cooked brown rice with 1/4 cup freshly snipped parsley, 2 teaspoons olive oil and salt and freshly ground pepper to taste. Toss well. Makes 2 servings.
This meal contains 538 calories per serving with 32 percent of calories from fat.
• A quick way to chop dill and parsley, is to wash and dry the herbs and then snip the leaves with a scissors right off the stem.
• Prepare salmon.
• While salmon cooks, make rice.
To buy: 2 (6-ounce) salmon fillets, 1 small package frozen diced onion, 1 small package frozen diced green pepper, 1 package microwaveable brown rice, 1 small package portobello mushrooms (3 ounces needed), 1 small bunch fresh dill or 1 bottle dried dill, 1 small bunch fresh parsley, 1 small bottle dry white wine.
Staples: Olive oil, olive oil spray, salt, black peppercorns.
Linda Gassenheimer’s latest book is “The Flavors of the Florida Keys.” Her website is dinnerinminutes.com.