This week’s recipes are going to be all about cooking with less fat. Now, you know I love using oil as much (if not more!) than anyone else, but the right cooking techniques have convinced me that low-fat foods can be delicious, too. We’re starting the week off with one of the most classic low-fat cooking techniques of all time — steaming. I know what you’re thinking: “Steaming — how boring!” But trust me, your taste buds will not doze off during dinner with this dish.
Sarah’s Tip of the Day:
The key is building layers of flavor: Start by sauteing sliced red onion and garlic, then adding escarole, a pleasantly bitter green that adds a lot to this recipe. Top that with salmon, lemon slices, salt, and pepper, and let it steam with a bit of water until the salmon is cooked through (that only takes about 12 minutes). Brighten it all up with a squeeze of fresh lemon juice at the last minute. Watch the video and I’ll show you how to give steaming a better reputation.
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1 tablespoon olive oil
1 medium red onion, halved and thinly sliced
2 garlic cloves, thinly sliced
2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
4 boneless, skinless salmon fillets, (6 ounces each)
Coarse salt and ground pepper
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Per serv (makes 4): 161 cal; 13 g fat; 3 g protein; 11 g carb
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Salmon with Escarole and Lemon | Everyday Food with Sarah Carey