Quick Fix: Fresh salmon, vegetable gratin simply superb

By Linda Gassenheimer/McClatchy-Tribune News Service

Julia Child once mentioned to me that she likes cooking for herself, “I love to cook and I love to eat and I like my own cooking. I get very depressed if I don't eat nicely. I have fun with whatever I'm cooking.” She mentioned this broiled salmon with a gratin of fresh cauliflower. She also said that she cooked things that are easy, “...not something covered with a lot of goo.”

Fresh cauliflower steamed sprinkled with cheese and then placed under the broiler was her side dish for the salmon.

Open a bag of green salad to finish the meal. 

This meal contains 541 calories per serving with 32 percent of calories from fat. 

Wine suggestion: Grilled salmon is one of the fish dishes that calls for a light fruity red wine. I'd try a pinot noir.

Helpful Hints:

-Heating a baking tray under the broiler before adding the salmon creates bottom heat and means you don't have to turn the salmon during cooking.

-Broil fish 10 minutes per inch of thickness. If your fillet is thicker add a minute or subtract a minute if it is thinner.

-Dried dill can be substituted for fresh dill.

Countdown:

-Preheat broiler.

-Steam cauliflower and place in casserole dish.

-Broil salmon.

-Finish cauliflower under broiler.

Grilled Salmon

3/4 pound salmon fillet

1 teaspoon olive oil

Olive oil spray

Salt and freshly ground black pepper

2 tablespoons fresh dill or 2 teaspoons dried

Crusty French baguette

Preheat broiler. Line a baking tray with foil and place under the broiler while preparing other ingredients. Remove baking tray from oven and spray with olive oil spray. Place salmon on tray and brush with olive oil and sprinkle with salt and pepper to taste. Broil about 6 inches from the heat for 10 minutes. Place bread on bottom shelf of oven for the last 2 minutes to warm through. Remove salmon to individual dinner plates and sprinkle with fresh dill. Makes 2 servings.

Per serving: 403 calories (32 percent from fat), 14.5 g fat (2.9 g saturated, 6.4 g monounsaturated), 78 mg cholesterol, 41.8 g protein, 24.4 g carbohydrates, 1.1 g fiber, 298 mg sodium.

Gratineed Cauliflower

4 cups cauliflower florets

1/4 cup plain dry breadcrumbs

1 tablespoon shredded sharp cheddar cheese

1 teaspoon olive oil

Salt and freshly ground black pepper

Cut florets off of a firm head of cauliflower. Place in a vegetable steamer over boiling water. Steam 5 minutes or place in a microwave-safe dish without water and microwave on high for 5 minutes. Place the florets in a casserole dish with heads turned up. Mix breadcrumbs, cheese and olive oil together. Mix well. Toss with salt and pepper to taste. Sprinkle over the top of the cauliflower and place under the broiler for 2 to 3 minutes or until the cheese and breadcrumbs are golden brown. Makes 2 servings.

Per serving: 138 calories (30 percent from fat), 4.6 g fat (1.3 g saturated, 2.1 g monounsaturated), 4 mg cholesterol, 6.6 g protein, 20.2 g carbohydrates, 5.6 g fiber, 181 mg sodium.

Shopping List

Here are the ingredients you'll need for tonight's Dinner in Minutes.

To buy: 3/4 pound salmon fillet, 1 small bunch fresh dill, 1 small head cauliflower, 1 small package shredded sharp cheddar cheese, 1 French baguette and 1 small container plain, dry breadcrumbs.

Staples: Olive oil, olive oil spray salt and black peppercorns.

(Linda Gassenheimer is the author of 14 cookbooks including her newest, “The Flavors of the Florida Keys” and “Mix ‘n Match Meals in Minutes for People with Diabetes.” Visit Linda on her web page at www.DinnerInMinutes.com or e-mail her at LindaDinnerInMinutes.com.)