Originally found in Eating Well Magazine, Vicki put her own spin on this recipe and amped up the flavors. Purchase microwaveable brown rice, add some flavored salt and fresh ground pepper, and you have a great side in minutes. The recipe serves two, so double or triple for your needs.
Grilled Salmon with a Taste of India
Servings 2
Calories 350kcal
Ingredients
- 3/4 lb. fresh wild salmon - skin on
- 1 Tbsp extra virgin olive oil divided
- 1/4 + tsp flavored salt we used an herbal salt, divided
- 1/4 + tsp freshly ground pepper divided
- 2 Tbsp chopped fresh dill
- 2 Tbsp chopped fresh cilantro
- 1/2 cup thinly sliced cucumber
- 1 1/2 Tbsp thinly sliced shallots
- 1 Tbsp lime juice
- 1/4 cup non-fat plain greek yogurt
- 1/8 tsp curry powder
Instructions
- Brush 1/2 Tbsp olive oil over the top of the salmon. Season with a 1/8 tsp each of salt and pepper or to your taste.
- Heat the grill and place salmon on oiled grates. The fish will take around 10 minutes to cook. Once your fish is cooked, use a spatula to take the fish right off the skin.
- While fish is cooking, combine dill, cilantro, cucumbers, shallots, 1/2 Tbsp olive oil and a little salt and pepper in a small bowl. Stir and keep in the refrigerator until ready to assemble your dish.
- Mix together the yogurt, lime juice, curry powder and 1/8+tsp. of both the salt and pepper.
- To assemble, take a teaspoon and place half of the yogurt sauce in the middle of each plate. With the back of your spoon, spread the yogurt in a semi-circle motion. Place salmon on top of the sauce. Top salmon with the cucumber mixture.
- Serve with a side of brown rice.
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Scallops are elegant, delicious, and easy to prepare. In less than 20 minutes – start to finish – you will elevate your simple celebration entrée to restaurant quality without the restaurant prices!
Scallops with Chives and Butter Sauce
Servings 4
Calories 300kcal
Ingredients
- 1 1/4-1 1/2 lb large sea scallops
- 1/4 tsp freshly ground pepper
- 1/4 tsp sea salt
- 5 Tbsp unsalted butter divided
- 2 Tbsp chopped shallots
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 1 Tbsp snipped chives
Instructions
- To make sure you have the best tasting scallops, mix together 4 cups of water and 2 T. kosher salt. Add scallops and let them brine for 10 minutes. Then drain off water and salt and patt them dry with a paper towel. (This can be done several hours in advance).
- Heat 1 T. butter in a non-stick pan over medium-high heat. Sear scallops turning them once. This will take about 5 minutes on a gas stove, or 7-8 minutes on an electric stove.
- Once they turn a nice golden color, remove from pan, place on a plate and keep warm.
- To the same pan, add shallots, wine and vinegar and bring to a boil. Reduce until around 2 tablespoons.
- You can add the juices on the scallop plate for more flavor. Reduce the heat to low and add the butter. Stir the sauce until a nice consistency.
- Add chives and stir. Plate the scallops and top with the sauce.
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This sauce can be a tasty addition to almost anything you make. You can use it over grilled meats, plates of pasta, meatloaf, and even over roasted vegetables. Elevate your meal tonight with this tasty sauce!
Versatile Red Wine Sauce
Servings 6
Calories 89kcal
Ingredients
- 1 ½ Tbsp unsalted butter
- 1 large shallot finely chopped
- 3 garlic cloves minced
- 1 tsp dried thyme or 2 tsp fresh thyme
- 1 Tbsp flour
- 1 ¼ cups dry red wine
- 1 ¼ cups beef broth
- kosher salt and fresh ground pepper
Instructions
- Melt butter in a medium-sized sauté pan.
- Turn heat to medium low and add shallots, garlic and thyme. Sauté for about 2-3 minutes until shallots are soft, stirring occasionally.
- Add flour and stir for about 1 minute.
- Pour in wine and broth and bring to a boil. Turn down slightly, allowing the sauce to have a small boil, stir occasionally.
- Cook until sauce is reduced and has thickened. This could take up to 45-60 minutes. Season with salt and pepper.