From the ArcaMax Publishing, Recipes by Zola Newsletter:
http://www.arcamax.com/news/zola/s-322447-796854
Creative and healthy...
A few weeks ago I got an email from one of my readers who asked, "When
are you going to give us a recipe for something healthy?" I didn't
laugh. He was spot on.
As I looked back over the recipes I had given you in the past couple
of months I realized more than a few were decadent and some were down
right over-the-top. It was time to get back to healthy.
I wrote him back and told him that he was indeed right on target and
that I seem to go through phases. Sometimes I get on a health kick and
you get nothing but healthy recipes from me and then there are the
other times. I guess it must have been the holidays and the themes
that surround them that got me coming up with new desserts and
calorie-laden entrees. Or maybe it was the cold weather and all the
snow. In either case, it's time to reform.
I'm preparing for a business trip to England and Italy in April. In
order to prepare, I have to get all of my business duties in order,
and of course I have to pack, but in this case I am also preparing by
dieting before I go. When you are going to Italy you want to be able
to EAT. I think I better "make room" for those treats I'll be
consuming on the trip by slimming down some before I go. It's really
not a problem. I have plenty of extra pounds I could drop.
In designing today's recipe I wanted healthy but I also wanted
creative. I wanted a recipe that would inspire you to eat a salad
entree. There's plenty of flavor, it's easy to make and it's a bit on
the exotic side. I don't often make couscous so in this case, for
ease, I opted for the box mix. They have really come up with some cool
flavors that mix in with the couscous. Couscous, without the extra
flavors, can be a bit bland so these extra bits are a welcome
addition. I hope you enjoy the salmon dish and feel free to serve it
to company. Even healthy can be celebrated.
Honey Mustard Salmon with Couscous and Spinach Salad
Serves 4
1/4 cup of butter, melted
3 Tbl of Dijon mustard
2 Tbl of
honey
1/3 cup of plain bread crumbs
1/2 cup of finely
chopped pecans (optional)
2 Tbl of chopped parsley
A
light dusting of cayenne (optional)
4 salmon filet portions
(wild salmon preferred)
lemon slices for garnish
4
hands-full of baby spinach
2 tsp of butter
5 baby carrots
diced
1 red bell pepper diced
3 green onions diced
(white and light green parts only)
1 box of couscous mix. (you
choose flavor. I prefer parmesan)
Preheat oven to 400 degrees
In a small bowl stir melted butter (1/4 cup), mustard, and honey. On a
large plate mix breadcrumbs, pecans and parsley.
Brush each salmon filet liberally with mustard mixture. Put them in an
oiled baking dish. Then sprinkle with the breadcrumb mixture. Dust
lightly with cayenne for a bit of zip.
Bake the salmon 12 to 15 minutes (depending on how done you like your
salmon).
While the salmon is baking, make the couscous. Follow directions on
the box. In a small saute pan melt the butter (2 tsp) and add carrot
bits and red pepper along with the green onions. Saute on low until
carrots are loosened up and the green onions are tender.
When ready to serve, put a handful of baby spinach on each plate. Put
a spoonful of couscous over the spinach. Place your salmon on top of
the couscous and sprinkle the carrots, peppers and onions around the
salmon. Garnish with lemon slices.
Enjoy!
Cheers,
Zola
Send email to Zola at dinnerwithzola@hotmail.com.