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Our bistro-style salmon dish is suitable for entertaining. Serve it as a main course with a green salad of arugula and endive. Have crusty bread on hand and offer a simple fruit tart or dark chocolate treat for dessert. (Bill Hogan/Chicago Tribune) |
1 quart low-sodium chicken broth
2 cups tightly packed baby spinach leaves or chard leaves sliced into ½-inch pieces
1 cup canned diced tomatoes with liquid
1 can (15 ounces) white beans, drained, rinsed 1 teaspoon salt
Freshly ground pepper
1 wild-caught Alaskan salmon fillet, about 2 pounds, cut into 6 equal portions
6 slices (each 1/2-inch thick) crusty French bread or cheesy baguette
Garlic oil or lemon oil, optional
Flat-leaf parsley leaves
1. Heat 3 tablespoons olive oil in the bottom of a large Dutch oven. Add onion, leek, garlic and thyme. Cook, stirring occasionally, over medium-low heat until onions are tender, about 10 minutes. Stir in the wine; cook over high heat, 2 minutes. Stir in broth, reduce heat to low and simmer, partly covered, 20 minutes. (Recipe can be made ahead to this point; refrigerate covered for several days. Reheat before proceeding.)
2. Heat oven to 400 degrees. Stir spinach or chard, tomatoes and beans into broth. Heat to a simmer. Season with 1/2 teaspoon salt, pepper to taste. Remove from heat.
3. Generously spray or brush each fish portion on all sides with olive oil, season with remaining 1/2 teaspoon salt, pepper to taste. Heat a nonstick grill pan or large nonstick skillet over medium-high heat. Spray or brush pan with olive oil. Put 3 fish portions, skin side down, into the hot pan. Cook over medium-high to sear the skin, about 3 minutes. Flip; sear second side, 2 minutes. Transfer fish, skin side up, to an oiled baking sheet. Repeat to sear remaining fish portions.
4. Put seared fish into the hot oven. Cook until nearly opaque in center, about 5 minutes. Meanwhile, heat the brothy bean mixture over medium heat. Toast or grill the bread slices; keep them warm.
5. To serve, ladle hot brothy bean mixture into 6 shallow soup bowls. Set a piece of toasted bread in the center of the bowl. Top the bread with a portion of fish. Drizzle with garlic oil or lemon oil, if using. Garnish with parsley. Serve.
Nutrition information:
Per serving: 487 calories, 18 g fat, 3 g saturated fat, 95 mg cholesterol, 35 g carbohydrates, 44 g protein, 756 mg sodium, 5 g fiber.
Creamy cheesy shrimp salad
Prep: 10 minutes
Cook: 5 minutes
Makes: about 3 cups
2 cups tightly packed baby spinach leaves or chard leaves sliced into ½-inch pieces
1 cup canned diced tomatoes with liquid
1 can (15 ounces) white beans, drained, rinsed 1 teaspoon salt
Freshly ground pepper
1 wild-caught Alaskan salmon fillet, about 2 pounds, cut into 6 equal portions
6 slices (each 1/2-inch thick) crusty French bread or cheesy baguette
Garlic oil or lemon oil, optional
Flat-leaf parsley leaves
1. Heat 3 tablespoons olive oil in the bottom of a large Dutch oven. Add onion, leek, garlic and thyme. Cook, stirring occasionally, over medium-low heat until onions are tender, about 10 minutes. Stir in the wine; cook over high heat, 2 minutes. Stir in broth, reduce heat to low and simmer, partly covered, 20 minutes. (Recipe can be made ahead to this point; refrigerate covered for several days. Reheat before proceeding.)
2. Heat oven to 400 degrees. Stir spinach or chard, tomatoes and beans into broth. Heat to a simmer. Season with 1/2 teaspoon salt, pepper to taste. Remove from heat.
3. Generously spray or brush each fish portion on all sides with olive oil, season with remaining 1/2 teaspoon salt, pepper to taste. Heat a nonstick grill pan or large nonstick skillet over medium-high heat. Spray or brush pan with olive oil. Put 3 fish portions, skin side down, into the hot pan. Cook over medium-high to sear the skin, about 3 minutes. Flip; sear second side, 2 minutes. Transfer fish, skin side up, to an oiled baking sheet. Repeat to sear remaining fish portions.
4. Put seared fish into the hot oven. Cook until nearly opaque in center, about 5 minutes. Meanwhile, heat the brothy bean mixture over medium heat. Toast or grill the bread slices; keep them warm.
5. To serve, ladle hot brothy bean mixture into 6 shallow soup bowls. Set a piece of toasted bread in the center of the bowl. Top the bread with a portion of fish. Drizzle with garlic oil or lemon oil, if using. Garnish with parsley. Serve.
Nutrition information:
Per serving: 487 calories, 18 g fat, 3 g saturated fat, 95 mg cholesterol, 35 g carbohydrates, 44 g protein, 756 mg sodium, 5 g fiber.
Creamy cheesy shrimp salad
Prep: 10 minutes
Cook: 5 minutes
Makes: about 3 cups
