The ultimate weeknight dinner, this salmon is on the table in less than 15 minutes from the time the pan hits the stove. With the addition of the fish fillets, the pan temperature drops; compensate for the heat loss by keeping the heat on medium-high for 30 seconds after adding them. If cooking two or three fillets instead of the full recipe of four, use a 10-inch skillet and medium-high heat for both preheating the pan and cooking the salmon. A splatter screen helps reduce the mess of pan-searing. Serve salmon with a sweet and sour chutney (see related recipe), a fresh salsa, an herb-spiked vinaigrette, or squirt of lemon or lime.
- Table salt and ground black pepper
- canola oil or vegetable oil
Nothing is fresher than tender spring vegetables. Treat them simply and with bright flavors as in this sauté of leeks, carrots, peas and shrimp. Use 12 ounces of fresh peas in their pods to get about 1 cup fresh peas. Serve over couscous or rice.
TIP *If using frozen peas, add with shrimp.
PER SERVING: 210 calories, 8 g total fat (1.5 g saturated fat), 20.5 g protein, 14 g carbohydrate, 160 mg cholesterol, 550 mg sodium, 4 g fiber
- SAUCE
- fresh orange juice
- grated orange peel
- chopped fresh thyme
- Dijon mustard
- salt
- white pepper
- SHRIMP AND VEGETABLES
- vegetable oil
- fresh or frozen peas
CALORIES 465(14% from fat); FAT 7.1g (sat 1g,mono 2.7g,poly 2.4g); PROTEIN 40.5g; CHOLESTEROL 259mg; CALCIUM 149mg; SODIUM 831mg; FIBER 2.1g; IRON 6.8mg; CARBOHYDRATE 57.3g
- cornstarch
- low-sodium soy sauce
- sherry
- brown sugar
- freshly ground black pepper
- salt
- canola oil
- grated peeled fresh ginger
- sliced shiitake mushrooms
- chopped green onions
- peeled and deveined large shrimp
- hot cooked rice
CALORIES 252 (37% from fat); FAT 10.3g (sat 2.3, mono 4.4, poly 2.5); PROTEIN 27.7g; CARB 11g; FIBER .1g; CHOL 65mg; IRON .9mg; SODIUM 470mg; CALC 33mg
- dark brown sugar
- low-sodium soy sauce
- Chinese-style hot mustard
- rice vinegar
- Cooking spray
- salt
- freshly ground black pepper