We're back to healthy eating on What's Cooking Wednesdays!
This past weekend I had stocked up on fresh green vegetables at the Farmer's Market, so I asked Taz if he wanted to do a healthy home-cooked dinner last night (instead of our usual Indian-food take-out!) In addition to the farm-fresh string beans and zucchini I had already bought, I picked up some fresh wild salmon, fresh dill, lemon and garlic. And I always have a stash of brown rice and other whole grains on hand. Our final dinner plates looked like this...
I had bought 1 1/2 lbs of wild salmon filet, which I placed on an olive oil coated cookie sheet.
I lightly rubbed olive oil on the salmon with a spatula, and added minced garlic, minced fresh dill, salt & pepper, lemon round slices, and beefsteak tomato slices on top. I coated generously with the juice from half a lemon. It was baked for about 25 minutes at 375 degrees, but you may want to cook it longer if you have a thick-cut and you like it more well cooked.
Taz cut 1 large zucchini into rounds and we stir-fried them with about a quart of string beans and a few cloves of minced garlic. (I used a whole head of garlic between the salmon and the vegetables).
The brown rice (1 cup) was simply boiled with a small pat of butter.
The meal was delicious, but we made way too much! After I suggested to Taz that he pack the leftovers for lunch, he decided to re-intepret the meal...
He quickly added the leftover piece of salmon, tomato slices, and brown rice to the wok filled with the green veggies, and stir-fried it all together. An easy 1-dish lunch ready to re-heat!
Which version do you all like? Let me know if you try it out, or if you have any other salmon recipes to share...its my favorite fish!