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 | ingredients |
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1 salmon steak (about 8 ounces)
1 teaspoon olive oil
Coarse salt and ground pepper
2 tablespoons fresh mint, finely chopped
½ teaspoon dried oregano
4 cherry tomatoes
1 small garlic clove, minced
1 scallion, thinly sliced
1 small zucchini (about 4 ounces), halved lengthwise, then sliced crosswise ¼ inch thick
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Herb-Rubbed Salmon Steak |
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Serves 1 | Prep time: 25 minutes | Total time: 25 minutes |
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The garden-fresh taste of gently cooked zucchini and cherry tomatoes pairs beautifully with the rich, hearty taste of salmon.
- Preheat oven to 425°. Place salmon in a small baking dish or ovenproof skillet; drizzle with ¼ teaspoon oil.
- Make the rub: In a small bowl, stir together mint, garlic, oregano, ¼ teaspoon salt, and 1/8 teaspoon pepper.
- Sprinkle half the rub mixture evenly over both sides of the salmon. Bake salmon until opaque throughout (about 10 minutes).
- Meanwhile, in a medium nonstick skillet, heat remaining oil over medium heat. Add zucchini, and cook, tossing occasionally until tender, 6 to 8 minutes. Stir in scallion, tomatoes, and remaining rub mixture. Cook just to heat through, about 1 minute. Season with salt and pepper; serve with salmon.
Per serving: 407 calories; 19.4 grams fat; 47.6 grams protein; 9.7 grams carbohydrates; 2.9 grams fiber
Note: Once salmon steak is cooked, it's easy to remove the skin: Place a fork between the skin and the flesh at one of the ends; twist the fork (like you would with spaghetti) until all the skin has wound around it.
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