Salmon is one of the fish that I love eating all year round but mainly during the summer. Here are some Salmon dishes that I want to try making. If anyone has tried any of the ones I post let me know how it is and feel free to make suggestions. Yes I did put the weight watchers values on there because as you all know how I enjoy being a part of the weight watchers community.
Baked Salmon Puttanesca
serves 4 – prep time 15 – cook time 23 – 7 points
This spicy Italian sauce is a tasty combination of tomatoes, olives, anchovies, capers, garlic and red pepper flakes. It’s delicious with richly-flavored fish such as salmon.
- 1Tbsp olive oil – 4 smart points
- 1 medium uncooked shallot(s), finely chopped – 0 points
- 2 clove(s )garlic clove(s), minced -0 points
- 1⁄2 tsp crushed red pepper flakes – 0 points
- 1 Tbsp anchovy paste (or 3 fillets, mashed with a fork) – 1 point
- 28 oz canned diced tomatoes, drained – 0 points
- 1 Tbsp canned tomato paste – 1 point
- 10 medium olive(s), Kalamata variety, pitted, roughly chopped – 1 point
- 2 Tbsp capers, rinsed and drained – 0 points
- 16 oz uncooked skinless salmon fillet(s) – 19 points
- Preheat oven to 350°F.Heat oil in large, oven-safe nonstick skillet over medium heat. Add shallot, garlic and red pepper flakes; cook, stirring a few times, until vegetables soften, 2-3 minutes.
- Add anchovy paste and cook, stirring, until it melts into pan, about 1 minute. Add tomatoes and tomato paste; reduce heat to medium-low and simmer until sauce thickens, about 5 minutes. Stir in olives and capers; remove from heat.
- Nestle salmon fillets into sauce; spoon some sauce over salmon. Cover skillet; bake until fish is just opaque in center, about 10-12 minutes.
- Serving size: 4 oz salmon, 1/2 cup sauce
Chili-Rubbed Salmon with Mango-Peach Salsa
5 points / Prep Time:20 min / Cook Time:10 min / Serves:4
A fresh mango-peach salsa pairs beautifully with rich and flavorful grilled salmon. Serve this summery dish over salad for an easy weeknight supper.
- 1 large peach(es), ripe, diced – 0 points
- 3⁄4 cup(s) mango(es), ripe, diced – 0 points
- 1⁄4 cup(s) uncooked red onion(s) -0 points
- 2 Tbsp cilantro, fresh, minced – 0 points
- 1 small jalapeño pepper(s), seeded, minced (don’t touch seeds with bare hands) – 0 pts
- 2 tsp fresh lime juice – 0 points
- 1⁄2 tsp honey – 1 points
- 1⁄2 tsp olive oil, extra virgin – 1points
- 1 pinch kosher salt – 0 points
- 1 tsp chili powder, ancho variety – 0 points
- 1 tsp ground cumin – 0 points
- 1⁄2 tsp dried oregano – 0 points
- 3⁄4 tsp kosher salt – 0 points
- 1 pound(s) uncooked skinless salmon fillet(s), boneless, cut into 4 fillets – 19 points
- 2 spray(s)cooking spray – 0 points
- To make salsa, in a medium bowl, combine peach, mango, onion, cilantro, jalapeño, lime juice, honey, oil and a pinch salt; chill until ready to serve (salsa may be made up to 3 days prior to use and stored, covered, in refrigerator).
- In a small bowl, combine chili powder, cumin, oregano and 3/4 teaspoon salt; rub over both sides of salmon.
- Coat a grill or grill pan with cooking spray; heat to medium-high heat. Grill salmon until cooked to desired degree of doneness, flipping once, about for 4-5 minutes per side. Serve salmon with salsa spooned over top.
- Yields 1 salmon fillet and about 1/3 cup salsa per serving.