CASHEW-CRUSTED SALMON WITH BOK CHOY
Provided by Robin Miller : Food Network
Categories main-dish
Time 17m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brush honey mustard all over salmon. Season both sides of salmon with onion flakes and black pepper. Place cashews in a shallow dish, add four of the salmon fillets and turn to coat.
- Place all salmon fillets in hot skillet and cook 3 minutes per side, until fork-tender.
- Heat remaining olive oil in separate large skillet over medium heat. Add garlic and cook 1 minute. Add bok choy and cook 2 minutes, until greens wilt but stalks are still crisp-tender. Season, to taste, with salt and pepper.
- Serve the cashew-crusted salmon with this meal and reserve 2 uncrusted fillets for another meal.
CASHEW SALMON WITH APRICOT COUSCOUS
Yogurt sauce flavored with lemon, cumin and cilantro tops this Indian-inspired grilled salmon.
Provided by Breana Lai, M.P.H., R.D.
Categories Pasta by Shape
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat grill to medium-high or position rack in upper third of oven and preheat broiler.
- Combine yogurt, scallion greens, lemon juice, cilantro, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Set aside.
- Heat oil in a large saucepan over medium heat. Add apricots, ginger, the scallion whites and 1/4 teaspoon salt. Cook, stirring, until softened, about 2 minutes. Add water and bring to a boil over high heat. Stir in couscous. Remove from heat, cover and let stand until the liquid is absorbed, about 5 minutes. Fluff with a fork.
- Meanwhile, rub salmon with the remaining 1/4 teaspoon each salt and pepper. If grilling, oil the grill rack (see Tip). If broiling, coat a broiler pan with cooking spray. Grill or broil the salmon until browned and just cooked through, about 3 minutes per side. Serve with the couscous, topped with the yogurt sauce and cashews.
Nutrition Facts : Calories 473.1 calories, Carbohydrate 55.9 g, Cholesterol 51.1 mg, Fat 13.2 g, Fiber 8.2 g, Protein 35.3 g, SaturatedFat 2.3 g, Sodium 540.2 mg, Sugar 7.4 g
APRICOT-GLAZED SALMON WITH HERB RICE
Salmon lovers will really enjoy this nice and fruity tasting fish with just the right amount of sweetness. If salmon is new to your family, this is a great way to introduce it to them. Charlene Chambers - Ormond Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. In a small bowl, combine the wine, spreadable fruit and ginger; spoon over salmon. , Bake at 375° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, bring the broth, rice and butter to a boil. Reduce heat; cover and simmer for 10 minutes. Add apricots; cover and cook 5-8 minutes longer or until liquid is absorbed and rice is tender. Stir in the parsley, chives and thyme. Serve with salmon. Sprinkle each serving with almonds.,
Nutrition Facts : Calories 408 calories, Fat 15g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 369mg sodium, Carbohydrate 37g carbohydrate (9g sugars, Fiber 1g fiber), Protein 27g protein.
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