Moroccan salmon with tomato-mint relish
Chive couscous
Pan-seared fennel and carrots
Pita bread toasts
Lemon sorbet
Pinot noir, spiced tea
This menu comes to the table simply but stylishly. The salmon picks up a lightly spicy flavor while cooking in a non-stick pan. (For other fish recipes, a cast-iron griddle pan, with its low sides, ridged cooking surface and its ability to achieve a very high temperature, does a good job at mimicking the effects of grilling.)
Side dishes include couscous, one of the great timesavers. It is no more difficult to prepare than boiling water. A vegetable medley of baby-cut carrots and fennel rounds out the menu.
MOROCCAN SALMON WITH TOMATO-MINT RELISH
Preparation time: 10 minutes
Cooking time: 10 minutes
Yield: 4 servings
1 tablespoon olive oil
1/2 teaspoon hot paprika
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
Salt, ground red pepper
4 salmon fillets
3 plum tomatoes, diced
2 green onions, sliced
3 tablespoons orange juice
2 tablespoons minced fresh mint
1. Pour oil into large non-stick skillet; stir in seasonings. Heat over high heat. When hot, add salmon. Sear on both sides. Reduce heat to medium; continue cooking until salmon is cooked through, 6 to 7 minutes. Set aside on plates and keep warm.
2. Add tomatoes, green onions and orange juice. Cook, stirring until hot, 1 minute. Add mint; remove from heat. Spoon over salmon and serve.
Nutrition information per serving:
Calories …… 220 Fat1 ……….. 1 g Cholesterol .. 65 mg
Sodium …… 60 mg Carbohydrates .. 5 g Protein ……. 25 g
CHIVE COUSCOUS
Preparation time: 5 minutes
Standing time: 10 minutes
Yield: 4 servings
1/2 cup each: vegetable juice (such as V-8), water
1 cup quick-cooking couscous
1/4 cup snipped fresh chives
1 tablespoon each: seasoned rice vinegar, extra-virgin olive oil Salt, ground red pepper to taste
1. Heat vegetable juice and water to a boil in small saucepan or 4-cup microwave-safe dish. Remove from heat; stir in couscous. Cover and let stand 10 minutes.
2. Fluff with fork to separate grains; add remaining ingredients and mix well.
Nutrition information per serving:
Calories …… 135 Fat …………. 4 g Cholesterol .. 0 mg
Sodium ….. 115 mg Carbohydrates .. 22 g Protein ……. 4 g
PAN-SEARED FENNEL AND CARROTS
Preparation time: 10 minutes
Cooking time: 8 minutes
Yield: 4 servings
1 tablespoon olive oil
Red pepper flakes
1 each, diced: onion, fennel bulb
1/2 pound peeled baby carrots, cut diagonally into thin slices
Salt to taste
1. Heat oil with pepper flakes in large non-stick skillet over high heat. When hot, add vegetables.
2. Cook, stirring occasionally, until tender and beginning to brown, about 8 minutes. Add salt to taste.
Nutrition information per serving:
Calories …… 85 Fat …………. 4 g Cholesterol .. 0 mg
Sodium ….. 50 mg Carbohydrates .. 12 g Protein ……. 2 g
