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Happy 2008!  I love the start of a new year. We have just finished spending 2 weeks in Pennsylvania with family away from my own house and kitchen, and for some reason the nesting instinct has kicked in full-force.  I am obsessed with eating at home and organizing the house.  I give it a month until the lazy half of my personality takes over again!

Part of my plan for 2008 is to cut back on red meat. For us, that means trying more seafood and vegetarian dishes.  Last night I made a twist on a favorite Cooking Light recipe; Baked Salmon with Cherry tomatoes.

This recipe is great with salmon or tuna, and would probably suit many other types of fish.  Roasting made even my grocery store cherry tomatoes taste good!

 It is very easy to make and is perfect for a weeknight meal. The fact that it bakes in the oven means I have hands-off time to get other parts of the meal together.  Last night we tried a polenta with parmesan and spinach. It was so bad we shall never speak of it again…. I will keep trying polenta until I get it right.

Baked Salmon (or Tuna) with Cherry Tomatoes

  • 2 cups cherry tomatoes
  • 1 1/2 tsp fresh thyme
  • 1 tsp olive oil
  • salt
  • pepper
  • 2 cloves minced garlic
  • cooking spray
  • 2 salmon filets (I used tuna medallions)
  • 2 tbsp fresh lemon juice

Preheat oven to 400 degrees.  Combine the first 6 ingredients in a baking pan coated with cooking spray; toss to coat tomatoes. Bake in preheated oven for 15 minutes.  Add fish to pan.  Bake an additional 10 minutes or until fish flakes easily when tested with a fork.  Serve tomato mixture over fish, drizzle with lemon juice.

For those of you counting Weight Watchers for the new year, this recipe clocks in at 6 wwp.

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