Recipe: Sweet and Sour Salmon Steaks Baked with Vegetables

SWEET AND SOUR SALMON STEAKS

"Based on Saloona, an Iraqi dish, it makes a complete, one-dish dinner. You can make this colorful dish a day ahead and reheat it. The vegetables are so delicious you may want to increase the amount used to ensure yourself of leftovers."

FOR THE SAUCE:
1/2 cup tomato sauce
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons fresh lemon juice
1 garlic clove, minced
1 tablespoon capers, rinsed and chopped
1 tablespoon chopped flatleaf parsley
Salt and freshly ground pepper
FOR THE SALMON AND VEGETABLES:
2 salmon steaks, 10 ounces each
1/2 large onion, cut in 1/2-inch crescents
1 large carrot, cut diagonally into 1/2-inch slices
1 large celery rib, cut diagonally into 1/2-inch slices
1 large potato, peeled and cut into 1/2-inch slices
2 large or 3 medium plum tomatoes, thinly sliced

Preheat the oven to 375 degrees F.

TO PREPARE THE SAUCE:
In a small bowl, combine the tomato sauce, sugar, vinegar, lemon juice, garlic, capers and parsley. Season to taste with salt and pepper. Spoon 1/4 cup of the sauce to cover the bottom of a small Dutch oven or other oven-proof casserole dish. Set aside.

TO PREPARE THE SALAMON AND VEGETABLES:
Spray a nonstick skillet with cooking spray and set it over medium-high heat. Brown the salmon about 2 minutes on each side. Set the salmon steaks on top of the sauce in the prepared casserole dish.

Spread the onions, carrot, and celery over the salmon. Arrange the potato, overlapping the slices to cover the mixed vegetables in one layer. Arrange the sliced tomato over the potatoes. Pour the remaining sauce over the tomatoes. Cover the pot.

Bake, covered, in 375 degree F oven until the fish is evenly pink to the center bone, and the potatoes are just cooked, about 30 minutes.

Serve hot or at room temperature.

Each of the four servings contains 346 calories and 10 grams of fat
Adapted from source: Dana Jacobi for the American Institute