September 22, 2010

Tomato-Citrus Salmon and Herbed Couscous Pilaf

Oh, Cooking Light magazine how I love thee! This is the second and third recipe(s) that I have tried from the latest issue, that we have loved. Best of all, the October issue is still jam-packed with tons of goodies that will inevitably grace my table. These were keepers on both accounts!

Tomato-Citrus Salmon
From: Cooking Light magazine, Marge Perry, October 2010 issue

3 large navel oranges, divided
4 (6-ounce) skinless salmon fillets
1 cup thinly sliced red onion
1 1/2 cups diced plum tomato
1/4 cup chopped pimiento-stuffed green olives

Grate 1/2 teaspoon orange rind; squeeze 1/4 cup juice from 1 orange into a sieve over a bowl. Section remaining 2 oranges to equal 1 cup sections. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper over fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish, top side down, to pan; cook 5 minutes. Remove fish from pan. Add onion to pan; sauté 3 minutes or until tender and lightly browned. Add tomato, olives, orange juice, and orange rind to pan; cook for 3 minutes, stirring occasionally. Stir in 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Arrange fish, browned side up, over tomato mixture in pan. Cover, reduce heat, and simmer 3 minutes. Add orange sections; cook 1 minute or until desired degree of doneness.

Nutritional Info:
Yield: 4 servings (serving size: 1 fillet and 1/3 cup tomato mixture)
Fat:19.8g (sat 3.8g,mono 7.1g,poly 7.3g)


Herbed Couscous Pilaf
From: Cooking Light magazine, October 2010 issue

1 tablespoon olive oil
1/4 cup finely chopped shallots
1 cup uncooked couscous (I used whole wheat couscous)
1 cup plus 2 tablespoons fat-free, lower-sodium chicken broth
1/4 teaspoon salt
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme

Heat a small saucepan over medium-high heat. Add oil to pan, swirling to coat. Add shallots; sauté 2 minutes or until tender. Stir in couscous; sauté 1 minute. Add broth and salt; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Stir in parsley and thyme.

Nutritional Info:
Yield: 4 servings (serving size: 3/4 cup)
Fat:3.7g (sat 0.5g,mono 2.5g,poly 0.5g)

The Result:
As I said, both recipes were really yummy. I wasn't sure how the flavors were going to combine with the salmon, but it turned out really well. The tomatoes, onions, olives, and citrus basically turn into a pan sauce that was not sweet at all. The flavor contrast is savory, bright, and well-balanced. Really good! Also, the herbed couscous pilaf was a perfect canvas to showcase the salmon and the sauce. It was very subtle and tasty on it's own, but not overpowering. This was a great dinner choice!

Side Note: The only issue I tend to have with Cooking Light recipes is the amount of salt that the recipes indicate. They always seem under-seasoned to me, and these recipes were no exception. I basically just double the amount of salt the dish calls for, since I use either kosher or sea salt. (Both kosher and sea salt seem to be less "salty" flavored than table salt, in my opinion. Maybe if I was using table salt I would stick to the recipe amounts indicated). I usually always just season to taste, and ignore the recipe amounts.

1 comment:

Claire said...

I can't imagine what this sauce would taste like...seems like such an odd combination of flavors. I'd love to try the couscous sometime, though. I'm always looking for new ways to do couscous because I'm the only one that ever eats it here.