Come see us: Watch for us at various signings and speaking engagements in Seattle and Dallas! Sign up for the Quickies Newsletter, sent directly to your e-mail six times a year! We solemnly swear never EVER to give your email address to anyone else for any purpose.
|
|
|
GREAT
GIFT FOR GRADS!
SALMON AND STEAMED BABY SQUASH
3/4 lb
salmon filet, the freshest you can find
1/4 cup white wine
Salt to taste
2 cloves garlic, minced
1/2 pound baby yellow squash (pattypan) or miniature zucchini
Preheat the oven to 350 F. Bring a large pot of water with a steamer insert to boil (or you may use a stand-alone rice/veggie steamer). Briefly rinse the salmon under cold running water and pat dry with paper towels.
Lay a large sheet of foil (large enough to close over the fish) on a baking sheet. Place the salmon in the center of the foil. Bring up the edges so that the liquid does not run out, and pour the wine over the fish. Sprinkle with salt and chopped garlic. Close up the foil at the top, folding over to seal. Bring up both sides, folding over several times to seal securely (otherwise the wine will evaporate and the fish will dry out).
Cook the salmon on the baking sheet in the oven for 20 minutes.
Meanwhile, rinse the baby squash and add to the steamer. Steam for 20 minutes. Believe it or not, steamed baby yellow squash tastes like buttered popcorn, even without any salt. If you can't find baby squash, slice up a full zucchini or yellow squash, which may also take less time to cook.
When the salmon is done, remove it from the foil, cut it in half, and serve with the steamed squash. To clean up, simply throw away the foil and rinse out the baking sheet and steamer pan. Serve with rice, polenta, or bread and butter for additional carbs.
Equipment Needed:
Large pot with steamer insert, or stand-alone steamer
Aluminum foil
Baking sheet
Active Preparation Time: 15
minutes
Start-To-Finish Time: 40 minutes
