Jean’s Original Salmon, Peppers and Onion

Recipe #2 is another original – mine this time. The recent fat-fighting-food-finds here are olive oil (metabolism booster) and vinegar (appetite suppressant). The health and diet benefits of salmon (especially wild-caught) have long been known.



Serves 4.

9 oz. pasta

2 T. olive oil

2 medium sweet peppers, thinly sliced

1 large sweet onion

½ t. salt

¼ t. black pepper

1-14 oz. can of wild-caught salmon, cleaned

½ c. tomato juice

4 T. balsamic vinegar

1 oz. dried basil



Prepare pasta. Drain and reserve ½ cup of cooking water. Return pasta and ½ cup reserved water to pot.



Meanwhile, heat olive oil in large skillet. Add sweet peppers, onion, salt and black pepper. Cook about 10 min. until vegetables soften. Add salmon, tomato juice, balsamic vinegar and basil. Cover and simmer 10 min.



Add the salmon/vegetable mix to the pasta pot and toss to combine.



Serve with Italian bread and do as the Italians do. Instead of trans-fatty butter or margarine, dip the bread in olive oil poured onto a saucer with a bit of balsamic vinegar drizzled in the middle. Pretty, cosmopolitan and healthy all at once. Now imagine you’re sitting at a café along Rome’s romantic Via Veneto.



Tags: fight fat, new research, weight-control tips