Double Tomato Risotto with Salmon

From the Recipe Cove website.

1 (3/4-lb_ skinless salmon fillet
1 tsp. salt
2 1/2 cup reduced-sodium chicken broth
1 tsp. olive oil
1 onion, chopped
1 cup Arborio rice
1 large garlic clove, minced
1 zucchini, diced
1 c. shredded carrot
1 (3/4-lb) beefsteak tomato, diced
l/1 cup tomato-vegetable juice
1/4 tsp. black pepper
3 Tbsp. snipped fresh chives

Instructions:

1. Place the salmon on a microwavable plate and sprinkle with 1/4 tsp of the salt. Cover with plastic wrap; then prick a few holes in the plastic. Microwave on medium just until opaque in the center, 7-8 minutes. Uncover and let cool. Break into large chunks.

2. Meanwhile, bring the broth to a boil in a small saucepan; reduce the heat and keep at a bare simmer.

3. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the rice, garlic, and the remaining 3/4 tsp of salt; cook, stirring constantly, until the outer shell of the rice grains is translucent, about 1 minute.

4. Add one third (generous 3/4 cup) of the hot broth and cook, stirring frequently, until absorbed, about 5 minutes. Repeat with another one third of the broth, stirring until absorved before adding more. Add the remaining broth, the zucchini, and carrot; cook, stirring frequently, until the broth has been absorbed. Add the tomato, tomato-vegetable juice, and pepper; cook, stirring freuqently, just until the rice and vegetables are tender, about 5 minutes. Gently stir in the salmon and chives. Remove the pan from the heat and let stand, covered, until the salmon is heated through, about 3 minutes. Serve at once.

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Lemon Cod

From the Recipe Cove website.

2 small plum tomatoes, diced
1/4 c. reduced-sodium chicken broth
6 brine-cured pitted kalamata olives, chopped
1 Tbsp. grated lemon zest
1 Tbsp. thinly sliced fresh basil
2 tsp. extra-virgin olive oil
1/4 tsp. salt
2 c. refrigerated ready-to-cook diced red potatoes
1 (1 lb) skinless cod fillet, cut into four pieces

Instructions:

1. To make the topping, combine the tomatoes, broth, olives, lemon zest, basil, oil, and salt in a medium bowl.

2. Spread the potatoes in a 2-quart microwavable dish and place the cod on top. Spoon the topping over the cod. Cover with plastic wrap; then prick a few holes in the plastic.

3. Microwave on high just until the potatoes are tender and the cod is opaque in the center, 10-12 minutes.

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Walnut-Crusted Halibut with Orange Salsa

From the Recipe Cove website.

2 Tbsp. flour
1/8 tsp. salt
1/8 tsp. ground cayenne pepper
Egg white from 1 large egg
2 tsp. water
1 cup walnuts, toasted and finely chopped
4 1-inch thick pieces (6 oz each) skinless halibut fillet

Salsa:
3 red or regular navel oranges, peel and white membrane removed, cut in chunks
3 Tbsp. red onion slivers
2 Tbsp. chopped fresh mint or cilantro
1 jalapeno pepper, seeded and minced
1 tsp. cider vinegar

Instructions:

1. Heat oven to 450 degrees. Line a rimmed baking sheet with nonstick foil.

2. Mix flour, salt and pepper on a sheet of wax paper. Beat egg white and 2 tsp. water in a shallow bowl. Spread walnuts on another sheet of wax paper.

3. Coat fish in flour mixture, dip in egg-white mixture then press into walnuts to coat. Arrange on pan.

4. Bake 5 to 10 minutes until fish is barely opaque at center when tested with tip of knife.

5. Meanwhile stir Salsa ingredients in a medium bowl to combine. Serve with fish.

Ginger-Soy Salmon & Bok Choy

I love fish and this is delicious and easy to make. From the Recipe Cove website.


2 tsp. canola oil
2 Tbsp. minced fresh ginger
2 tsp. minced garlic
1 1/2 lbs. bok choy, halved lengthwise, then sliced crosswise in 1-inch strips
4 oz. shiitake mushrooms, stems discarded, caps sliced
1 cup shredded carrots
4 salmon fillets (5-6 ozs. each)
3 Tbsp. reduced-sodium soy sauce
3 Tbsp. orange marmalade
Garnish: toasted sesame seeds
Serve with brown rice

Instructions:

1. Heat broiler. Heat oil in a large, deep ovenproof nonstick skillet. Add 1 tablespoon ginger and the garlic; cook over low heat a few seconds until fragrant.

2. Add bok choy, mushrooms and carrots. Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp tender. Remove to a serving bowl; cover to keep warm.

3. Place salmon skin side down in skillet. In a small cup, mix remaining 1 tablespoon ginger, the soy sauce and marmalade. Spoon about half of soy sauce mixture over salmon.

4. Broil 4 to 6 minutes until salmon is just cooked through. Drizzle with remaining soy sauce mixture and serve with the vegetables. Top with sesame seeds, if desired.

Steamed Salmon with Black Bean Sauce

Another recipe from Recipe Cove

Steamed Salmon with Black Bean Sauce

Marinade:

2 tablespoons rice wine or sake
1 (1/2-inch) piece peeled fresh ginger, thinly sliced
2 (1-pound) salmon fillets (about 1 1/2 inches thick)
Cooking spray

Sauce:

1 1/2 cups fat-free, less-sodium chicken broth
1/4 cup low-sodium soy sauce
1/4 cup rice wine or sake
1 tablespoon sugar
1 1/2 teaspoons cornstarch
1 tablespoon vegetable oil
3 tablespoons fermented black beans, rinsed, drained, and chopped
3 tablespoons minced green onions
2 tablespoons minced peeled fresh ginger
2 tablespoons minced garlic (about 8 cloves)
1 teaspoon crushed red pepper

Remaining ingredient:

2 tablespoons minced green onion tops

Instructions:

1. To prepare the marinade, combine the first 3 ingredients in a large zip-top plastic bag, and seal.
2. Marinate in refrigerator for 20 minutes.
3. Remove fillets from bag, and discard marinade.
4. Place the fillets, skin sides down, on a jelly-roll pan coated with cooking spray.
5. Preheat oven to 450°.
6. To prepare sauce, combine broth and next 4 ingredients (broth through cornstarch) in a small bowl.
7. Heat oil in a wok or large nonstick skillet over medium-high heat.
8. Add beans and the next 4 ingredients (beans through red pepper); stir-fry 10 seconds.
9. Add broth mixture; bring to a boil, and cook for 1 minute or until thick.
10. Pour black bean mixture over fillets; cover pan with foil.
11. Bake at 450° for 17 minutes or until fish flakes easily when tested with a fork.
12. Cut the fillets into 6 portions; serve with sauce, and sprinkle with minced onion tops.

6 servings; 340 calories


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