Cool off with a salmon gazpacho
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 complete one-dish meal where the soup ingredients flavour the salmon.
The secret to the rich flavour of this dinner is that the salmon is cooked for just a few minutes on its own and removed from the saucepan so that it does not overcook. It’s then added to the remaining ingredients in the gazpacho.
The salmon may be a little red in the centre when it is removed from the skillet. It will continue to cook in its own heat once it is removed.
The general rule for cooking fish is 10 minutes for a one-inch thick piece. If the fish is thicker or thinner, adjust the cooking time using the 10-minute rule as a guideline. Remember, the fish will continue to cook after it is removed from the heat. I usually cook the fish eight minutes per inch to account for this.
Salmon Gazpacho
Makes: Two servings.
3/4 pound salmon fillet 1 cup low-sodium tomato juice 2 cups diced ripe tomatoes, divided use 3/4 cup diced Vidalia or red onion 3/4 cup plus 2 tablespoons diced cucumber (divided use) 2 tsp olive oil 2 tsp balsamic vinegar 1 cup nonfat, plain yogurt • Salt and freshly ground black pepper 2 slices crusty whole wheat bread 2 scallions sliced (about 1/2 cup) Heat a nonstick skillet over medium-high heat. Add the salmon and sauté three minutes, turn and sauté three minutes for a 3/4-inch piece. If the salmon is thicker, cook another two minutes per side until salmon is cooked through.
While salmon cooks, pour tomato juice into a blender or food processor. Set aside 2 Tbsp diced tomatoes and add remaining tomatoes to the blender. Add the onion, 3/4 cup diced cucumber, olive oil, balsamic vinegar and yogurt. Blend until smooth. Add salt and pepper to taste. Divide between 2 large soup bowls. Toast bread. Cut cooked salmon into one to two-inch pieces and divide between the bowls. Sprinkle remaining 2 Tbsp diced tomatoes, and cucumber over soup and sprinkle scallions on top. Per serving: 497 calories (31 per cent from fat), 17.2 g fat, 99 mg cholesterol, 46.5 g protein, 42.3 g carbohydrates, 6.4 g fibre, 259 mg sodium.