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 flavor the salmon.
The secret to the rich flavor 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 center when it is removed from the skillet. It will continue to cook in its own heat once it is removed.
Helpful Hints:
_ Low-sodium V8 juice can be used instead of low-sodium tomato juice.
_ The general rule for cooking fish is 10 minutes for a 1-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 8 minutes per inch to account for this.
Countdown:
_ Prepare ingredients.
_ Cook salmon.
_ Toast bread.
_ Complete soup.
Shopping List:
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: } pound salmon fillet, 1 container low-sodium tomato juice, 2 medium tomatoes, 1 Vidalia or red onion, 1 cucumber, 1 small bunch scallions, 1 bottle balsamic vinegar and 1 carton plain, nonfat yogurt and 1 package crusty package whole wheat bread.
Staples: olive oil, salt and black peppercorns.
