11. Citrus-Glazed Salmon
Served atop a bed of pureed fennel and potatoes, baked salmon gets a citrus boost from an orange juice and soy sauce glaze.
This sweet and savory salmon dish tempts every part of the palate with a mélange of perky winter flavors.
Ingredients
1 1/2 lb. fennel bulbs
1 small all-purpose potato
1 1/4 c. fresh orange juice
1/4 tsp. lower-sodium soy sauce
4 center-cut salmon fillets
salt and pepper
1 tbsp. margarine or butter
Directions
- Preheat oven to 300 degrees F. Line 15 1/2-inch by 10 1/2-inch jelly-roll pan with foil; grease foil.
- In 4-quart saucepan, combine fennel and potato. Add enough cold water to cover. Cover, heat to boiling on high, then reduce heat to low. Simmer 18 to 22 minutes or until vegetables are tender when pierced with tip of knife.
- Meanwhile, in 4-quart saucepan, heat juice to boiling on high. Boil 10 minutes or until reduced to 1/2 cup. Stir in soy sauce and boil 1 minute longer.
- While fennel and juice cook, season flesh side of salmon with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Arrange salmon in single layer in prepared pan, skin side up. Roast 12 to 18 minutes or until paler in color and knife pierces easily through side. Carefully peel skin off salmon and discard.
- Drain fennel and potato and transfer to food processor with knife blade attached. Add margarine, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Puree until smooth. Divide among serving plates.
- Arrange salmon skin side down on top of fennel puree and spoon orange glaze over. Garnish with fennel fronds and serve immediately.
12. Tuscan Sun Salmon Salad
The microwave makes this low-calorie dinner a 10-minute reality.
With not much beyond frozen salmon fillets and a microwave, you can put together a tasty and elegant dinner in about 10 minutes.
Ingredients
1 lemon
1/4 c. water
4 skinless salmon fillets
1/4 tsp. salt
tsp. Freshly ground black pepper
5 oz. baby arugula
1/2 c. red peppers
1/2 c. Kalamata olives
1 tbsp. balsamic vinegar
2 tsp. extra-virgin olive oil
Focaccia
Directions
- Arrange, in 8- by 8-inch glass baking dish, thin slices of lemon in single layer.
- Add 1/4 cup water. Place thawed salmon on top; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
- Cover with vented plastic wrap and microwave on high 8 minutes or until fish just turns opaque throughout. Meanwhile, in large bowl, toss baby arugula, roasted red peppers, Kalamata olives, balsamic vinegar, and extra-virgin olive oil.
- Divide among 4 plates and top with salmon. Serve with focaccia.