Here's a healthful way to prepare salmon through Lent -- or anytime you want a different take on a favorite fish.
Potato-crusted salmon with tomato and arugula relish
Makes 4 servings
4 teaspoons extra-virgin olive oil, divided
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4 medium tomatoes, cut into 1/2-inch-thick slices
Salt and ground black pepper
2 medium Yukon Gold potatoes
11/4-pound salmon fillet, skin removed, cut into 4 portions
7-ounce jar roasted red peppers, drained and cut into thin slices
2 cups baby arugula, rinsed and dried
2 tablespoons capers, rinsed
1 tablespoon balsamic vinegar
1 teaspoon cornstarch
1. Heat the oven to 400 degrees. Line 2 baking sheets with foil, then brush 1 teaspoon of the oil over each.
2. Arrange the tomato slices in a single layer over one of the baking sheets. Season with 1/4 teaspoon each of the salt and pepper. Roast the tomatoes for 20 to 25 minutes, or until softened. Let cool for 5 minutes, then cut into 1-inch chunks. Set aside.
3. Use the slicing side of a box grater or mandoline, slice the potatoes into very thin disks, discarding the ends. Arrange the potato slices in a single layer on the second baking sheet. Add them to the oven and roast until golden brown and crispy, about 15 minutes. Set aside.
4. While the potatoes and tomatoes roast, remove any bones from the salmon. Season both sides with 1/4 teaspoon each of salt and pepper.
5. In a large oven-safe skillet over medium-high, heat the remaining 2 teaspoons of oil. When the oil is very hot, slide the salmon fillets into the pan and cook until golden on the underside, about 5 minutes. Carefully turn the salmon over and cook until golden on the second side, about 4 minutes.
6. Place the skillet in the oven. Bake for about 5 minutes, or until the salmon is just opaque at the center. Transfer the fish to serving plates and cover to keep warm.
7. Return the skillet to medium heat on the stovetop. Add the peppers, arugula and capers. Stir until the greens are wilted, 1 to 2 minutes.
8. In a small bowl, stir together the vinegar and cornstarch, then add the mixture to the skillet. Add the tomatoes and stir until the relish is heated through and slightly thickened, 1 to 2 minutes. Top each serving of salmon with potato slices and the arugula and tomato relish.
Nutrition information per serving: 300 calories, 9 grams fat, 24 grams carbohydrates, 33 grams protein, 74 milligrams cholesterol, 686 milligrams sodium, 4 grams fiber and 27 percent of calories from fat.