ALMOND CRUSTED COD WITH APRICOT CHUTNEY
The perfect meal when stress levels go over the top. Omega-3s in the cod fight stress and improve your mood and almonds contain vitamin E and magnesium, which produce happy-maker serotonin. To top it all off, the apricots in the chutney reduce stress-making hormone cortisol.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the chutney: Combine the apricots, lemon peel and 1/2 cup water in a small saucepan set over high heat. Cook until most of the water is absorbed, about 5 minutes. Stir in the mustard, oil, vinegar and pepper. Season with salt. Remove from the heat and reserve until ready to serve.
- For the cod: Preheat the oven to 400 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
- Stir the almond butter and olive oil together in a small bowl until smooth. Sprinkle the cod with the salt and pepper. Rub one-quarter of the almond butter mixture over the top of each piece of fish using the back of a spoon. Sprinkle the almonds evenly on top, then place the fillets on the prepared pan. Bake until the fish is opaque and the almonds are brown, 10 to 12 minutes. Serve with the apricot chutney.
Nutrition Facts : Calories 354 calorie, Fat 16.1 grams, SaturatedFat 1.7 grams, Cholesterol 94 milligrams, Sodium 594 milligrams, Carbohydrate 7.2 grams, Fiber 3.1 grams, Protein 43.8 grams, Sugar 2.7 grams
PAN SEARED AND ROASTED SALMON WITH CRISP CUCUMBER SALAD; HORSERADISH DIJON SAUCE
Provided by Food Network
Time 2h40m
Yield 4 Servings
Number Of Ingredients 14
Steps:
- Salad: Peel the cucumbers, trim the ends, and cut in half lengthwise. Remove the seeds by scooping out the centers of the cucumbers with a teaspoon. Slice cucumbers crosswise into 1/4-inch pieces, place them into a colander fitted over a bowl, and toss with salt. Weigh the cucumbers down lightly with another bowl fitted inside the colander, and place cucumbers in the refrigerator. Drain for 1 to 2 hours. Transfer cucumbers to a mixing bowl and toss with the onion and red pepper. In a separate small bowl, dissolve the sugar in the vinegar, pour vinegar over the top of the cucumbers, and toss in the dill. Marinate in the refrigerator for at least 1 hour before serving.
- Sauce: Whip the cream until thick and add the horseradish and mustard. Season with salt and pepper, to taste, whisking. Taste and adjust seasoning if necessary. Set aside until serving.
- Salmon: Preheat oven to 375 degrees F. Place a large, oven-proof saute pan over medium-high heat. Add olive oil and swirl to coat the bottom. Season the fillets with salt and pepper, brush each fillet generously with butter onto the skin side only. Place the fillet into the hot pan, butter side down, and brown for 2 minutes over high heat. Pop the pan into the oven for 3 minutes. Remove and serve.
- Plating: Mound one quarter of the cucumber salad into the center of each plate, and top with one salmon fillet, skin side-up. Surround with one quarter of sauce, and serve.
CHIPOTLE DIJON SAUCE
Provided by Food Network
Categories condiment
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- First place chopped shallot and olive oil in a saucepot. Saute the shallot until tender. Add all other ingredients and cook for 20 minutes. Next blend all ingredients in a food processor until smooth. Reserve in a covered container until ready for service.
SLOW-COOKER HAM WITH APRICOT-DIJON GLAZE
This super-convenient ham leaves your oven free for all the sides. For an easy variation on the glaze, try peach or pineapple preserves.
Provided by Food Network Kitchen
Categories main-dish
Time 7h15m
Yield 10 to 12 servings
Number Of Ingredients 5
Steps:
- Whisk together the jam, mustard, sugar and 1/4 teaspoon black pepper in a small pot. Bring the mixture to a boil to melt the sugar, whisking occasionally. Reduce the heat to a simmer until the mixture thickens, about 2 minutes. Remove from the heat, and reserve.
- Add 3/4 cup water to the insert of a 6-quart slow cooker. Place the ham in the insert on its side, and brush lightly with the glaze. Cover, and cook on low until the ham is hot throughout, 6 to 7 hours. Refrigerate the remaining glaze.
- When the ham has about 10 minutes left to cook, reheat the glaze in a small saucepan over medium-low heat, stirring frequently.
- Transfer the ham to a carving platter or serving dish, and brush with enough glaze to make a glossy, sticky coating. Slice, and serve with the remaining glaze on the side.
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