Food & Drink

Ginger adds snap to salmon supper

Linda Gassenheimer
Linda Gassenheimer

Fresh salmon needs only quick, simple cooking. For this recipe, the salmon is cooked under the broiler. The breadcrumb crust is added just before the salmon is finished cooking so crumbs don’t burn.

Red and sweet potatoes combine to give an interesting texture and slightly sweet flavor to complement the salmon. The red potato does not need to be peeled. Do peel the sweet potato.

This meal contains 563 calories per serving with 29 percent of calories from fat.

Helpful hints

• Farmed salmon can be substituted for wild salmon.

• Slice potatoes in food processor fitted with slicing blade.

• Fresh parsley can be used instead of cilantro.


• Preheat broiler.

• Start potatoes.

• While potatoes cook, make salmon.

• Complete potatoes.

McClatchy-Tribune News Service