Salmon with Caramelized Veggies

I was talking with someone who has my cookbook and she mentioned that she really liked my Salmon with the Caramelized Veggies.  Do you get in a cooking rut?  When creating my cookbook, I was always trying something new and experimenting.  Recently though, I must admit I have been in a bit of a rut and had even forgotten about this recipe.  I am so glad she reminded me of this dish that is full of flavor, is simple to make and yet looks elegant.  It is a summer favorite of mine and I even make variations, for instance shrimp instead of salmon.


Corn, tomatoes and red peppers are plentiful this time of year, so all the ingredients should be easy to find at your local farmer’s market.  Fresh dill and cilantro along with lime juice make this dish taste fabulous. Try it for dinner tonight.

Here is to good food that taste great and promotes good health!

Salmon and Caramelized Veggies on Tomato Slices

Caramelizing summer vegetables brings out their natural sweetness and flavor. Topped with grilled or broiled salmon, this is an elegant salad. Serve with a whole grain roll and for dessert toss watermelon cubes with chopped fresh mint.
1 cup corn (frozen kernels or cut from the cob)
1 medium onion, diced
1 small red bell pepper, diced
8 oz. salmon fillet
1 tablespoon lime juice
1 tablespoon fresh dill, (1 teaspoon dried)
1 tablespoon extra virgin olive oil
2 tablespoons lime juice
1⁄4 cup fresh cilantro, chopped
3⁄4 teaspoon fresh dill, (1⁄4 teaspoon dried)
freshly ground black pepper
2 tomatoes, sliced
6 cups torn salad greens (optional)

Heat a nonstick skillet (preferable cast iron skillet) over medium-high heat. Add corn, onion and red bell pepper. Stirring occasionally, cook for 10 minutes or until vegetables begin to brown.

While vegetables are cooking, sprinkle salmon with 1 tablespoon of lime juice and 1 tablespoon fresh dill. Broil salmon in the oven (4-6 inches from heat source) or grill. Cook until salmon flakes easily with fork (about 5-8 minutes); cooking time will depend on thickness of fish fillet. Cut fillet into 2 pieces.

When vegetables are tender and brown, remove skillet from heat. For the dressing add olive oil, 2 tablespoons lime juice, cilantro, 3⁄4 teaspoon fresh dill and pepper to the vegetable mixture. Scrap browned bits from the skillet and stir ingredients.

Serve on two individual plates; arrange sliced tomatoes on the bottom and layer with the caramelized corn mixture and top with salmon.

Servings: 2
NUTRITION INFORMATION FOR 1 SERVING: 383 calories, 28g protein, 35g carbs, 15g fat, 62mg chol, 2g sat fat, 0g trans fat, 6g fiber, 74 mg sodium

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