Sauteed salmon with asparagus and fresh dill

6 servings

Ingredients

Quantity Ingredient
-JUDI M. PHELPS (QNTJ65A)
½ medium Red onion
2 mediums Red potatoes (about 3/4 lb)
1 pounds Fresh asparagus
2 tablespoons Fresh squeezed lemon juice
1 pounds Salmon steaks
1 tablespoon Olive oil
4 Garlic cloves; minced
¼ teaspoon Salt
Pepper to taste
¼ cup Fresh dill; minced
6 Wedges lemon

Directions

Cut the onion in half lengthwise and slice thinly. Scrub the potatoes and dice them; do not peel. Snap off and discard the rough stem ends of the asparagus and cut the stalks at a slant into 2-inch lengths.

Heat ¾ cup water and the lemon juice to a boil in a skillet that has a tight-fitting lid. Rinse the salmon and place into the boiling water. Cover, reduce heat to low, and poach for 4 minutes, then turn, cover, and cook 3 to 5 minutes longer, depending on the thickness of the fish. Fish is done when mostly opaque but still barely translucent at the very center. Remove from the water and set aside on a tea towel.

Heat the olive oil in a large saute pan or skillet over medium heat.

Add garlic and stir for a moment or two, then add the onion and potatoes and saute 7 minutes, stirring frequently. Add the asparagus, salt, and pepper and saute, stirring frequently 7 minutes more, until asparagus is fork tender. Meanwhile, remove any skin and bones from the salmon and break up into bite-size pieces. Add to the skillet along with the fresh dill, toss to combine well, and heat through for one minute. Serve very hot, passing the lemon wedges.

Each serving provides: 182 calories, 19 g protein, 13 g carbohydrate, 140 mg sodium, 56 mg cholesterol, 6 g fat, 28% of calories from fat.

Shared and MM by Judi M. Phelps. jphelps@...

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