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A Quick Saute Gives Salmon an Italian Flair

August 13, 1987

Salmon-Zucchini Parmigiana is a quick saute combining fresh mushrooms, onion, tomato and zucchini with a can of salmon and mozzarella and Parmesan cheeses. Accompany the colorful entree with a loaf of crusty bread and a salad of mixed greens for a light but satisfying menu.

SALMON-ZUCCHINI

PARMIGIANA

1 cup sliced mushrooms

1/4 cup chopped onion

1 clove garlic, minced

2 tablespoons oil

3 cups diagonally sliced zucchini

1/4 teaspoon crushed oregano

1/4 teaspoon crushed basil

1 (7 3/4-ounce) can salmon

1 cup diced tomato

1/2 cup shredded mozzarella cheese, optional

3 tablespoons grated Parmesan cheese

1 tablespoon minced parsley

Saute mushrooms, onion and garlic in oil. Add zucchini, oregano and basil. Cook until zucchini is tender-crisp, stirring occasionally.

Drain salmon and break into chunks. Stir salmon and tomato into zucchini mixture. Cook 1 minute. Sprinkle cheeses around edge of skillet and parsley in center. Cook, covered, 2 minutes or until thoroughly heated and cheese is melted. Makes about 3 servings.

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