4 C. Wirthy salmon fillets
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup julienne cut red bell pepper
1/2 cup thinly sliced shallots
1/2 cup fresh orange juice (about 2 oranges)
2 teaspoons fresh lime juice
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh or 1/2 teaspoon dried dill
4 lemon wedges
Cooking
Instructions:
Sprinkle fillets with salt and black pepper.
Heat a large nonstick skillet over medium-high heat. Place fillets, flat sides up, in pan; cook 2 minutes on each side or until browned.
Add bell pepper and shallots; reduce heat, and cook for 2 minutes.
Add juices; cover and simmer 8 minutes or until fish flakes easily when tested with a fork.
Remove fish from pan; keep warm
Bring juice mixture to a boil; cook, uncovered, 3 minutes or until slightly thick.
Serving
Suggestions:
Place fillets on each of 4 plates; top with dill; serve with lemon wedges.
Additional Comments:
Salmon fillets, because of their naturally high fat content, brown beautifully in a hot nonstick pan without added oil. Here, after browning, they're simmered in a tangy mixture of lemon, lime and orange juices, and finished with a bracing hit of fresh dill.
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