Fish: Salmon with Tomatoes and Capers

I realize that most of my recipes have the theme of EASY...but there are also ingredients that I love. Few things are as easy to prepare as fish. Fast and tasty. I tend to eat a lot of salmon, so I am always looking for new ways to serve it. This is not so much of a salmon recipe as a good topper for the fish. Add capers and sun-dried tomatoes, and it is a winner on my table.

Salmon and Tomatoes with Capers

INGREDIENTS
1 tablespoon olive oil
2 cloves garlic, minced
8 sun-dried tomatoes, rehydrated and chopped
1 tablespoon capers
salt to taste
freshly ground black pepper
1/2 cup balsamic vinegar
4 salmon fillets, about 4 to 6 ounces each

Cook: 25 minutes (cooking time) includes both the fish and the topping cook time

PREPARATION
Preheat the grill or broiler
Topper: Heat the olive oil in a small skillet over medium heat. Add the garlic and cook for 2 minutes. Add the tomatoes and capers, season with salt and pepper and cook for 2 more minutes. Add the balsamic and cook until it has reduced to a syrup, about 3 minutes, and set aside.

Meanwhile, season the salmon fillets with salt and pepper.
Grill or broil the fish on each side until it is cooked through, about 5 minutes per side. Turn only once. Thin fillets take less time, thicker fillets take more. Don't overcook.
Place each fillet on a plate and spoon the tomato mixture over it.

Number of Servings: 4

Grilled Chicken Kabobs

Rosemary Ranch Chicken Kabobs

INGREDIENTS
1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary (use about a 1/2 tsp. if you use dried)
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional, and I usually skip the sugar completely)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

DIRECTIONS
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Yield: 6 servings
PREP TIME
50 Min
COOK TIME
10 Min
READY IN
1 Hr (inc. 1/2 hour marinade time)

Note: You can also make these in the oven at 450 degrees. Cook about 10-12 minutes per side, but watch that they don't burn. You can also add veggies to the kabobs when you grill. By the way, the marinade also works well for chicken breasts. This is so good even kids like it. Chicken comes out very moist and tender.