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Poached Salmon in Horseradish Sauce

June 28, 2010 By The Recipe Mom Leave a Comment
salmon

What You Need:

Water
2 tbsp cider vinegar, divided
4 (6 oz.) salmon fillets
1 C of fresh dill
1 scallion, chopped
1/2 C light mayonnaise
1/2 C low fat sour cream
1 tbsp horseradish
2 tsp Dijon mustard

How to Make It:

Place a skillet over high heat and add 1 inch of water.
Add the vinegar to the water and bring the mixture to a brisk boil.
Place the salmon into the boiling liquid and reduce the heat to low.
Cover the skillet and cook the salmon for 10 minutes or until opaque in color.
Blend together in a blender the dill, scallions, mayonnaise, sour cream, horseradish and mustard until smooth.
Place the salmon on a serving platter and cover with the sauce just before serving.

Makes 4 servings

Salmon is an oily fish that is full of omega 3 fatty acids. Be careful not to over cook your salmon. The rule of thumb for cooking fish that is used by most professional cooks is to measure it at the thickest area of the fish. Cook the fish for 10 minutes per inch. If you’re grilling or oven cooking your fish and it’s wrapped in foil or covered in sauce the best rule of thumb is to cook it 15 minutes per inch. If your baking or grilling take the fish out about 2 minutes before the required cooking time as the fish will continue to cook for a couple of minutes once removed from the heat source.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 460; Fat 27g; Saturated Fat 7g; Carbohydrates 5g; Protein 48g; Fiber 0g;
Cholesterol 110mg; Sodium 352mg

Filed Under: Dinner Ideas, Fish, Health Concious, Recipe Cards, Recipes, Seafood Tagged With: , , , , , , , , , , , , , ,

Diced Tomato and Shallot Soup

June 22, 2010 By The Recipe Mom 1 Comment
tomatosoup

What You Need:

2 tsp light butter
3/4 C of shallots, chopped
1 (28 oz.) can diced tomatoes
2 Tbsp tomato paste
1 (14 1/2 oz.) can fat free reduced sodium chicken broth
2 Tbsp fresh dill, chopped

How to Make It:

Melt the butter in a saucepan over medium heat.
Stir in the shallots; reduce the heat to low and cover the pan.
Cook the shallots for 5 minutes, stirring often or until tender.
Add the tomatoes along with their juice and the tomato paste.
Pour the broth into the pan and stir to blend in well.
Return the heat to medium and bring the soup to a boil.
Reduce the heat to low and simmer the soup for 5 minutes or until heated through.
Stir in the dill just before serving.

Makes 6 servings

This light but tasty soup is a great side kick to any sandwich. For an even healthier lunch serve this soup with a light salad. Remember soup is not only a comfort food but can provide nutrients and vitamins our bodies need to stay healthy. If you prefer you may use regular butter and regular chicken broth and onions may be used in place of the shallots.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 439; Fat 1g; Saturated Fat 0g; Carbohydrates 9g; Protein 2g; Fiber 1g;
Cholesterol 2mg; Sodium 666mg

Filed Under: Health Concious, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , ,

Lemon Garlic Salmon and Vegetables

February 5, 2010 By The Recipe Mom Leave a Comment
salmon

salmonWhat You Need:

4 scallions, chopped
1 1/4 lb. salmon fillet
2 t olive oil
1/2 t salt, divided
1/4 t of pepper, divided
3 garlic cloves, sliced thin
1 lemon, sliced thin
10 whole fresh dill sprigs, divided
10 red potatoes, sliced thin
4 carrots cut into strips
1 zucchini, cut into sticks
2 celery stalks, sliced
1 cucumber, cut into sticks

How to Make It:

Set the oven temperature to 450 degrees and allow the oven to preheat.
Lightly grease the inside and lid of an oven proof Dutch oven pan.
Spread the scallions over the bottom of the pan.
Drizzle the salmon fillet with the oil and sprinkle it evenly with half of the salt and pepper.
Place the fillet, skin side down, over the scallions.
Layer the garlic, lemon slices and half of the dill sprigs over the salmon.
Spread the potatoes, carrots and celery out evenly in the pan.
Place the cucumber sticks over the top.
Add the remaining dill sprigs and sprinkle with the remaining salt and pepper.
Cover tightly and bake 40 minutes or until the salmon flakes easily with a fork.

Makes 4 servings

If you prefer a richer flavor add 3 or 4 pats of butter to the salmon instead of using the olive oil. Adding the olive oil to the fillet will result in a less flavorful fillet.

Preparation Time: approximately 30 minutes
Baking Time: approximately 40 minutes
Total Time: approximately 1 hour 10 minutes

Nutritional Information: (approximate values per serving)
Calories 407; Fat 13g; Carbohydrates 46g; Cholesterol 70 mg; Sodium 113 mg; Protein 30g; Fiber 6g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Fish, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Lamb Chops and Bread Pudding Dinner

October 20, 2009 By The Recipe Mom Leave a Comment
lambchops

lambchopsWhat You Need:

4 lamb chops
2 carrots cut into 1/2 inch slices
10 small new potatoes
1 C of uncut green beans
2 C of chicken broth
4 slices of bread
4 t of strawberry preserves
2 eggs, lightly beaten
1 C of milk
1/4 C of honey
1 t of vanilla
2 T of raisins
1/4 t of ground cinnamon
2 C of yogurt
1/2 C of fresh dill

How to Make It:

Lightly coat the bottom of the cooker with cooking spray or oil.
Trim the lamb chops and place them in the bottom of the cooker.
Spread the carrots, potatoes and green beans evenly over the top of the chops.
Slowly pour the broth over the meat and vegetables.
Place the cooker trivet over the meat and vegetables.
Spread 1 tsp of the preserves over one side of each slice of bread.
Cut the bread slices into 1 inch cubes.
Whisk the egg and milk together in a small mixing bowl.
Whisk in the honey and vanilla until blended together well.
Coat a custard dish with cooking spray.
Place half of the bread cubes into the custard dish.
Sprinkle the bread cubes with half of the raisins.
Pour half of the milk mixture over the bread and raisins.
Repeat the layers a second time.
Sprinkle the top with the cinnamon.
Wrap the custard dish with foil being sure it is sealed tightly.
Place the wrapped dish onto the trivet.
Bring the cooker to high pressure and cook for 10 minutes.
Quickly release the pressure under cold water.
Whisk the yogurt and dill together in a small dish until well combined.
Spread the dill sauce over the chops just before serving.

If you prefer, you can brown the chops in the cooker before adding the other ingredients. This will improve not only the flavor but the appearance of the dish.

Makes 4 servings

Filed Under: Dinner Ideas, Recipe Cards Tagged With: , , , , , , , , , , ,