Salmon with Chives
December 2, 2009 • Fish & Seafood,
Are you like me and already dreading looking at the scale even though the holiday season has just begun? I’m an eater – I love food and can’t say no to the wonderful goodies at this time of year. But I find that if I mix in some healthier, low calorie dishes in between all the dining out and parties, I feel better. A simple baked salmon is one of those dishes.
Chives amazingly last often through the winter, especially if they are in a protected spot of your yard against a sun-warmed wall like mine are. These were obviously cut in the summer when they were in bloom, but under the new fallen snow in Colorado today I actually still have chives. Just drizzle a bit of extra virgin olive oil over a piece of salmon (or other fish), liberally salt and pepper, then cover it in chopped chives. Wrap in foil to bake until it’s cooked to your liking, 15-20 minutes for medium rare, a bit longer if you like your salmon cooked through. Serve it with (or on top of) a big salad, and you won’t feel so guilty about the next holiday party, I promise!
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