Dinner is served, and it's: Salmon!

Tonight's recipe is a simple and delicious salmon dish. I love fish and try to keep it in the rotation at least once per week. Salmon has a higher fat content then white fish, but it's low in saturated fat (the bad kind), high in protein, and rich in omega-3 fatty acids. It's considered a "wonder fish" by most nutritionist.

Here's your shopping list:

2 BBQ cut salmon fillets, skin on - (Try to buy wild salmon when possible because it tastes better and usually has more omega-3s, but the EPA is trying to regulate the levels of contaminants found in farmed salmon, so I don't hesitate to buy farmed at Trader Joe's on occasion when the wild is out)

1 8 oz. can cannelloni beans (aka. white kidney beans)
bunch flat leaf parsley
1 large lemon (but get an extra small one, just in case)
1 tbsp olive oil
salt and pepper

long grain wild rice/brown rice/whole wheat couscous (depending on your desire)
broccoli

Here's what to do:

If you're making rice, start cooking it first according to the package. If opting for couscous, don't worry about it until the end as it only takes 5 minutes. Turn broiler on in the oven. Heat medium size pan and coat with non-stick cooking spray. Salt and pepper salmon fillets and place, skin-side down in pan for 1 minute. Put salmon, again skin-side down, on cookie sheet (or any oven safe pan) and broil for 10-12 minutes (this really depends on the thickness; I usually get 3/4 - 1 inch thick fillets and cook them for 12 minutes, but some wild caught fillets are much thinner, so you may want to start with 6-8 minutes). While salmon is broiling, prepare the bean tapenade by emptying beans into food processor and pureeing with approximately 2 tbsp of chopped parsley (I love parsley, so I throw in a fair amount without measuring). Squeeze lemon juice into processor and add 1 tbsp of olive oil as well as 1/2 tsp of salt. Blend until fairly smooth. Taste!! Sometimes it needs more lemon, so don't be afraid to squeeze in another one. Use your taste buds as your guide. Pour into a bowl and set aside. Steam broccoli for 6 minutes and then shock with cold water to stop cooking (or else it can turn mushy).

Take fillets out of oven and plate, skin-side down (skin not for consumption). Spoon bean tapenade over salmon in generous portions. Serve with rice or couscous, and broccoli.

Note: there is usually plenty of bean tapenade left over and it's great as a sandwich spread or for dipping veggies. Don't toss it!

Bon Appetit!