Salsa-Roasted Salmon

I love fish and salmon is easy and very yummy. Try this low-calorie, quick and easy to make recipe.

                                  ---Cook Because You Can

Salmon with Sweet & Spicy Rub

 Happy New Year! One of my resolutions this year is to get back on track with a healthy diet. Here is a great fish recipe that is low-calorie and delicious!

                                                     -----Cook Because You Can

Whole Grain Spaghetti with Tilapia

This recipe was shared by Angela Brooks from Perry, GA. Thanks so much---looks very healthy and yummy!
                ------Cook Because You Can

Seared Sea Bass with Garlic Sauce and Black Rice

This is one of my favorites! If you have never cooked black rice, this is a real treat. 
          ---Michael Thompson CBYC creator

1  (1-pound) sea bass fillet (about 2 inches thick)

2  teaspoons  vegetable oil

1/4  cup  water

1/4  cup  dry vermouth

1/4  teaspoon  salt

1/4  teaspoon  pepper

4  garlic cloves, minced

2  tablespoons  chopped fresh parsley

Start boiling water and cook black according to box recommendations. The rice will have to cook for about 20 minutes, so go ahead and get it started.
 
Cut fish into 4 equal pieces. Heat oil in a large nonstick skillet over high heat. Add fish, and cook 1 minute. Turn fish over; gradually add the water and next 4 ingredients (water through garlic) to skillet. Cover, reduce heat to medium, and cook 3 minutes or until fish flakes easily when tested with a fork.
Remove fish from skillet; set aside, and keep warm. Cook the vermouth mixture over high heat 1 minute or until slightly thickened.

Plate fish on top of mounded black rice and pour the vermouth mixture over fish; sprinkle with parsley. Serve with lemon.

Cook Because You Can March 2010

Chile-Honey Glazed Salmon

1     pound tomatillos, husked
1     red onion, coarsely chopped
8     garlic cloves, 2 chopped
2     large jalapenos, stemmed
1/4  cup canola oil, plus more for brushing
salt and pepper
1/4  cup lime juice
1/4  cup chopped cilantro
1/4  cup honey
1     canned chipoltle in adobe, chopped
1     tsp ground cumin
1    19 oz can black beans with their liquid
1 1/2  tsp ancho powder
1 1 /2 tsp Dijon mustard
4    8oz salmon fillets with skin
sour cream for serving


Preheat the oven to 375 degrees. Spread the tomatillos on a roast in pan along with the half of the onion, the 6 whole garlic cloves and the jalapenos. Toss with 2 tbsp of the oil and season with salt and pepper. Roast for about 35 minutes, until tender.

Transfer the vegetables to a blender and puree until smooth. Add the lime juice, chopped cilantro and 2 tbsp of the honey and pulse to blend. Season the tomatillo salsa with salt and pepper and transfer to a bowl. Rinse out the blender.

In a medium saucepan, heat another 2 tbsp of the oil. Add the chipotle, cumin, chopped garlic and the remaining onion and cook over moderate heat, stirring occasionally, until the onion is softened, about 5 minutes. Add the beans with their liquid and 1/4 cup of water and cook over low heat for 15 minutes. Transfer the bean mixture to the blender and puree until smooth. Season the sauce with salt.

Light a grill or preheat a grill pan. In a small bowl, combine the remaining 2 tbsp on honey with the ancho chile powder and mustard and season with salt. Brush the salmon with the oil and season with salt and pepper. Grill the fish skin side down over moderately high heat until very crisp, about 3 minutes. Cook the fish on the remaining sides just until lightly charred. 3 minutes longer. Brush the salmon with the chile-honey glazed and grill skin side up until lightly caramelized, 2 minutes.

Spoon the tomatillo salsa on plates and top with salmon. Garnish with sour cream, cilantro sprigs and serve with black bean sauce.


Food and Wine Magazine May 2010