Recipe for Salmon Saute

Recipe enjoyed while at Camano Island a few weeks ago, included here for your enjoyment. This meal is easy, healthy and absolutely delicious!

Summery Salmon Saute
SERVES 4

1 tablespoon virgin olive oil
2 cloves garlic, chopped
1/2 cup sweet onion, chopped
1 sweet red pepper, seeded and chopped
1/4 teaspoon kosher or sea salt
1/4 teaspoon freshly ground black pepper
1 pound skinless salmon fillet, cut in 1 inch strips
2 cups green beans, ends trimmed
2 ears sweet white corn, kernels cut off
1 cup ripe tomatoes, chopped
1 tablespoon balsamic vinegar
1/4 cup daikon radish sprouts or parsley

Heat oil with garlic in a heavy skillet over medium-high heat. Add onion and red pepper, sprinkle with salt and black pepper and cook for 2 minutes.
Add fish and green beans, cover pan, reduce heat to low and simmer until opaque when flaked (5-6 minutes; internal temperature should be 136 degrees).
Add corn and cook for 1 minute.
Add tomatoes and cook until warm through (2-3 minutes).
Place in a serving bowl, deglaze hot pan with vinegar, add to fish and toss gently. Garnish with sprouts or parsley and serve.