Friday, April 1, 2011
It’s Lent, and that means fish for Friday dinner at our house.
But we don’t have to settle for a box of frosty sticks: There are plenty of fish in the sea.
In fact, the recipes below are a lot healthier and tastier, and they can be ready in less time than it takes to preheat your oven.
I’ve got two slabs of beautiful, wild-caught Silver Coho salmon from Trader Joe’s thawing in my fridge right now. mouth waters
My standby salmon recipe involves me making a gloopy paste of a couple of tablespoons of chopped garlic, loads of dill and about 1/3 cup of Dijon mustard. I slather that on both sides and pan-fry in a little EVOO for a few minutes on each side till it flakes nicely with a fork. Easy peasy.
But I’m going to change things up a bit this week using a simple recipe from Sam’s Club (of which I’m a proud new member!):
Rosemary Garlic Salmon
1 1/2 to 2 pounds salmon fillet
1 1/2 tablespoons olive oil
1 1/2 tablespoons melted butter
2 tablespoons Tone’s Rosemary Garlic Seasoning
1 teaspoon fresh ground black pepper
Combine melted butter and oil and brush on both sides of the salmon. Sprinkle seasoning and pepper on both sides of the fish. Place fish in a shallow baking dish. Bake or broil 8-12 minutes (flipping once).
And what about a Lenten lunch, pray tell? Here’s a tangy tuna salad from Starkist that takes just 5 minutes to prepare. This makes a single serving, but can be doubled for a lunch date.
Tuna and Feta Cheese Salad
1 pouch StarKist® Chunk Light Tuna, Low Sodium (canned works too)
2 cups shredded lettuce, any variety
4 cherry tomatoes, halved (I love Cherubs brand — they taste so tomatoey)
1/4 cucumber, sliced
2 tablespoons sliced black olives
2 tablespoons feta cheese, crumbled
2 tablespoons balsamic vinaigrette
Drain tuna well. Place salad greens on plate and top with tomatoes, cucumbers, olives and tuna, and toss well. Sprinkle with feta cheese. Drizzle with dressing, and enjoy your omega-3 fatty acids!Tweet