CHEF JEFF — ONE BYTE AT A TIME: Salmon GazpachoSeasonal veggies and salmon make a nice combo.
By: Herald Staff Report,
Seasonal veggies and salmon make a nice combo.
½ pound salmon fillet
1 cup low-sodium tomato juice
2 cups diced ripe tomatoes
¾ cup diced Vidalia onion
¾ cup 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 scallions, sliced
Heat nonstick skillet over medium-high heat. Saute salmon 3 minutes per side for ¾-inch piece. Pour tomato juice into blender. Set aside 2 tablespoons diced tomatoes. Add rest to blender. Add onion, ¾ cup diced cucumber, olive oil, vinegar and yogurt. Blend until smooth. Add salt and pepper to taste. Put into 2 soup bowls. Toast bread. Cut salmon into 1- to 2-inch pieces. Divide between bowls. Sprinkle remaining tomatoes and cucumber over soup. Sprinkle scallions on top. Serve with toast.
Yield: Serves 2.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.