More salmon for us!

As part of my weekly salmon endeavor, I tried a recipe from the Kansas City Star last week. This recipe for Mediterranean Fish Fillets could really be used with a variety of different fish fillets, but it worked very well with the salmon. I added a bit more red pepper than called for....probably shouldn't have done that. It was a bit spicy. But it was tasty nonetheless. I served it with green beans, which made for a pretty healthy meal overall. I reduced the green bean recipe by half (otherwise we would have been eating green beans for a month!) and it worked out perfectly.

Mediterranean Fish Fillets

1 teaspoon olive oil
½ cup chopped onion
¼ cup chopped red pepper
1 cup sliced mushrooms
2 cloves garlic, minced
3 Roma tomatoes, seeded and chopped
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
¼ teaspoon sugar
1/8 teaspoon crushed red pepper flakes
Dash salt
¼ cup white wine
6 salmon fillets (1/4 pound each)
2 tablespoons grated Parmesan cheese

Heat oil in saucepan over medium high heat. Ad onion and red pepper and cook, stirring frequently, until tender. Add mushrooms and garlic and cook 2 minutes. Stir in tomatoes, basil, oregano, sugar, red pepper flakes, salt and wine; simmer 5 to 10 minutes.

Preheat oven to 425 degrees. Spray a 9-by-13-inch baking dish with nonstick vegetable cooking spray. Arrange fish fillets in a single layer in pan. Top with tomato sauce. Bake, uncovered, 10 minutes or until fish is opaque and flakes easily with a fork. Sprinkle with grated Parmesan cheese. Makes 6 servings.


Green Beans with Apple Cider

2 (16-ounce) bags whole frozen green beans
Extra-virgin olive oil
1 small yellow skinned onion, finely chopped
¾ cup apple cider
Salt and pepper

Put the beans in a large microwave safe bowl, loosely cover bowl with plastic food storage wrap and microwave on high 5 minutes. Uncover and stir the beans, then cover and microwave on high 4 to 7 minutes more, until desired doneness, from still-crisp to tender, but with a bite.

Heat a small skillet over medium low heat. Add a drizzle of extra-virgin olive oil and the onions and cook until beginning to caramelize, about 10 minutes, stirring frequently. Add the cider, raise the heat to medium high and cook until liquid is reduced and syrupy, about 5 minutes.

Remove the beans from microwave. Season the beans with salt and pepper, to taste, and add to the pan with the onions and cider. Toss evenly to coat the beans and keep warm until ready to serve. Makes 8 servings.

From Rachael Ray, 30-Minute Meals