Fresh salmon, cucumbers and tomatoes make a soothing soup supper. Gazpacho is a Spanish soup served at room temperature or chilled. Adding freshly cooked salmon creates a one-dish meal.
The secret to the rich flavor of this dinner is that the salmon is cooked for just a few minutes. It may be a little red in the center when it is removed from the skillet, but it will continue to cook in its own heat.
For a shortcut, buy already-diced tomatoes, cucumber and onion in the produce section of the supermarket.
This meal contains 505 calories per serving with 38 percent of calories from fat.
Need a wine suggestion? Try a crisp pinot grigio.
1/2lb. salmon fillet
1 cup low-sodium tomato juice
2 cups diced ripe tomatoes (divided use)
3/4cup diced Vidalia or red onion
3/4cup plus 2 tablespoons diced cucumber (divided use)
2 teaspoons olive oil
2 teaspoons balsamic vinegar
1 cup plain, nonfat yogurt
Salt and freshly ground pepper
2 slices crusty whole wheat bread
2 green onions, sliced (about 1/2 cup)
Heat a nonstick skillet over medium-high heat. Saute the salmon 3 minutes per side, turning once, for a 3/4-inch piece. (Adjust timing according to thickness.)
While salmon cooks, pour tomato juice into a blender or food processor. Set aside 2 tablespoons diced tomatoes and add the rest to the blender. Add the onion, 3/4cup diced cucumber, olive oil, vinegar and yogurt. Blend until smooth. Add salt and pepper to taste. Divide gazpacho between 2 large soup bowls.
Toast bread. Cut cooked salmon into 1- to 2-inch pieces and divide between the bowls. Sprinkle remaining 2 tablespoons diced tomatoes, and cucumber over soup and sprinkle scallions on top. Serve with toast. Makes 2 servings.
Per serving: 505 calories (38 percent from fat), 21.5 g fat (4.5 g saturated, 8.2 g monounsaturated), 67 mg cholesterol, 37.7 g protein, 41.8 g carbohydrates, 6.6 g fiber, 323 mg sodium.
The Wichita Eagle—08/17/10