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Author Message
CheeseBall
Post subject: Salmon With Fennel, Onion And White-Bean Salad  PostPosted: Mar 17, 2006 - 12:08 PM





Sergeant Major
Yield: 6 servings

For salmon:

6 (4- to 6-ounce) salmon steaks (fresh, frozen or thawed)

2 tablespoons olive oil

Salt

Ground black pepper

For white-bean salad:

2 (15-ounce) cans white beans, drained and rinsed

1 fennel bulb, trimmed and thinly sliced

1 tablespoon fennel top greens, minced

1/4 cup thinly sliced red onion

3 tablespoons olive oil

Salt

Ground black pepper

For orange-tomato sauce:

3 (5.5-ounce) cans tomato juice

2 tablespoons frozen orange juice concentrate, thawed

Salt

Ground black pepper

To prepare salmon: If using frozen salmon, rinse off any glaze. Pat
dry with a paper towel.

Heat a heavy nonstick skillet with a lid over medium-high heat. Brush both
sides of salmon with oil. Cook, uncovered, for 3 to 4 minutes on one side or
until browned. Shake pan occasionally to keep fish from sticking. Turn salmon;
season with salt and pepper to taste. Cover skillet tightly; reduce heat to
medium. Cook for 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh
or thawed salmon, until fish is opaque throughout.

While fish is cooking, prepare White-Bean Salad and Orange-Tomato Sauce.

To prepare bean salad: Combine beans, fennel bulb, fennel greens,
onion, olive oil and salt and pepper to taste in a bowl. Set aside.

To prepare sauce: Combine tomato juice, orange juice concentrate and
salt and pepper to taste in a small saucepan. Bring to a simmer; keep warm.

To serve, place 1/2 cup of the bean salad on each of 6 plates. Place 1/4 cup of
sauce around beans; top with salmon.

Per serving: 444 calories; 16.5g fat; 84mg cholesterol; 34g protein;
40g carbohydrate; 8g fiber; 386mg sodium.

Cheese


                    
Cook, or be cooked. Have a nice day. Smile
 
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