Now that school is back in session, mamas can all agree on one thing: we need dinner recipes that are quick to make, and contain healthy ingredients. Here is something we made in our house tonight for dinner; it only took about 20 minutes to make and all three of us really enjoyed it! I'm still trying to lose my last 10 pregnancy pounds (yes, my daughter will be 2 next month) and recipes like this are so helpful because they taste great and I don't feel the least bit deprived. I don't feed Sawyer much fish yet, but she loved the zucchini in the vinaigrette. And Kevin? Well he hasn't really met a food item he hasn't liked...
Salmon & Zucchini with shallot vinaigrette
(Courtesy of Real Simple Magazine- September 2010 edition)
1 shallot, finely chopped
2 T rice vinegar
2 T chopped fresh dill (a quarter tablespoon dried dill will work in a pinch)
3 T plus 1 t olive oil
salt and pepper
1 1/4lb. skinless salmon fillet, cut into four pieces
3 medium zucchini, cut into thin sticks
In a small bowl combine the shallot, vinegar, dill, 2 T of the oil and 1/4 t each salt and pepper. Set aside.
Heat 1 t of the remaining oil in a large non-stick skillet over medium heat. Season the salmon with 1/2 t pepper. Cook until opaque throughout, 3-5 minutes per side.
Meanwhile, heat the remaining T of oil in a large skillet over medium-high heat. Add the zucchini and 1/4 t each salt and pepper. Cook, tossing frequently until just tender- about 3-5 minutes. Serve with the salmon and the vinaigrette
Two things of note to my Mamas out there:
1) For more fast, kid friendly recipes, I highly recommend a subscription to Real Simple Magazine. I have been a subscriber for over 3 years, and this is where most of my recipe ideas come from. Or, take the easy way out and just keep checking Mama Cucina!
2) Zucchinis are still in season! Pick some up at your local farmers market (or fresh from your garden) and whip this up, along with my chocolate chip zucchini cake for dessert!
Much love,
Mama Cucina
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