Cooking Done Light

This recipe only serves 2, because it is perfect for a special, elegant dinner for two. It is easy and fast enough for even a work night. If you would like to serve a larger group, simply double (or even triple) the recipe for company. It takes less than 15 minutes to get this meal on the table. Complete the meal with a simple mixed green salad, and a nice crusty loaf of Italian bread, or even serve it over some orzo pasta drizzled with a little extra virgin olive oil and a squeeze of lemon juice. YUMMMM!

2 large tomatoes, seeded and chopped

1/4 cup thinly sliced fresh basil

1 small garlic clove, minced or pressed

1 tablespoon balsamic vinegar (use the good stuff if you have it)

3/4 teaspoon salt

1/4 teaspoon ground black pepper

2 (6 ounces each) salmon fillets

1/4 teaspoon ground cumin (c’mon – you know it’s in the spice rack somewhere!)

1/2 teaspoon extra virgin olive oil

Combine the tomatoes, basil, vinegar, garlic, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper in a small bowl and set aside.

Sprinkle the salmon with the cumin, and the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. Heat the oil in a large nonstick skillet over medium high heat. Add the salmon and cook for 4 minutes. Carefully flip the salmon, and cook 1 to 2 minutes longer. Cover the pan, reduce the heat to medium, and cook for another 2 to 3 minutes – until the salmon is opaque in the center and flakes easily.

Transfer the salmon to serving plates and add the tomato mixture to the skillet. Increase the heat to high and cook until the mixture is warmed through (about 1 to 2 minutes). Spoon the tomato mixture over the salmon, and serve.

Serves 2. Per serving: 320 Calories, 16 g total fat, 3 g saturated fat, 0 g trans fat, 79 mg cholesterol, 456 mg sodium, 10 g total carbs, 4 g fiber, 0 added sugar, 34 g protein, 44 mg calcium.