Peppery Salmon with Braised Vegetables
Source of Recipe
Adapted from "One Dish Meals", by The American Heart Association
2 cups vegetable broth
1 pound red potatoes -- cut into 1-inch
-- pieces
1 large red pepper -- cut into 1-inch
-- pieces
or
1 large green pepper -- cut into 1-inch
-- pieces
1 cup baby carrots
3/4 teaspoon garlic powder
3/4 teaspoon paprika
3/4 teaspoon dried thyme -- crumbled
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne*
4 salmon fillets -- skinned
-- (about 5 ounces each)
1/4 cup fresh parsley -- snipped
-- (optional)
In a large deep skillet, stir together the vegetable broth, potatoes, bell pepper, and carrots. Cover; bring to a boil over high heat. Reduced the heat and simmer, covered, for 10 minutes.
Meanwhile in a small bowl, stir together the garlic powder, paprika, thyme, salt, black pepper, and cayenne.
Stir the vegetables. Top with the salmon. Sprinkle the garlic powder mixture over the salmon and vegetables. Simmer, covered, for 8 to 10 minutes, or until the salmon flakes easily when tested with a fork and the vegetables are tender.
To serve, transfer to bowls. Sprinkle with the parsley
*You can increase the cayenne to 1/4 teaspoon if you like it spicy. Me, as I get older, my tastebuds do not tolerate the heat as well.
Judi's note: I added 2 small garlic cloves, minced, to the broth mixture as well as 1/2 cup of bottled clam juice. It just made the dish so much better than the first time I made it as printed from the cookbook. I used a combo of red, green, and yellow bell peppers for color.
Makes 4 servings
Categories: Fish, Family Favorites
Recipe typed for you by Judi Mae Phelps.
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