Here’s an easy way to prepare salmon that doesn’t taste like it was an afterthought. The tomatoes “roast” alongside the salmon in a nonstick skillet and the capers add a tangy brininess. The wine? What’s not to love about a splash of dry wine? Since there are just two of us, I bought two salmon filets but made the full amount of tomatoes and doubled up each serving, which, as you can see from the photo, made for bodacious, but welcome quantities.
The recipe, from Cooking Light, illustrates my idea of the best of summer cooking: it’s light, fresh and takes only minutes. I gilded the lily and added chopped garlic when I added the tomatoes. Not necessary, but since when is garlic unwanted?
4 (6-oz.) salmon filets
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 cups grape tomatoes, halved
1/4 cup dry white wine
1 Tbsp. capers, rinsed and drained
Sprinkle salmon with salt and pepper. Heat a large nonstick skillet and coat with cooking spray. Add filets, skin side up, to pan and cook about 3 minutes or until browned. Carefully turn filets over and add tomatoes, wine and capers. Cover and cook 7 minutes or until desired doneness.
WW SmartPoints per serving: 7