Basil Salmon And Julienne Vegetables Food
BASIL SALMON AND JULIENNE VEGETABLES
Steps:
- In 12-inch nonstick skillet, heat oil over medium heat until hot. Add bell pepper stir-fry. Cook and stir 2 minutes. Stir in zucchini.
- Place salmon, skin side down, in skillet, pushing down into vegetables if necessary. Sprinkle salmon and vegetables with basil, seasoned salt and lemon-pepper seasoning. Pour broth over salmon and vegetables.
- Cover; cook over medium-low heat 8 to 10 minutes or until salmon flakes easily with fork. Remove salmon and vegetables from skillet with slotted spoon.
Nutrition Facts : Calories 260, Carbohydrate 14 g, Cholesterol 75 mg, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 6 g, TransFat 0 g
SALMON FILLET EN PAPILLOTE WITH JULIENNE VEGETABLE
Steps:
- Take a 15 by 36-inch piece of parchment paper and fold in 1/2 like a book. Draw a large 1/2 heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with 1/2 of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander. Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 131 degrees. Open parchment carefully and serve for a complete meal.
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