2 cloves garlic, finely chopped
1 tablespoon fresh dill, finely chopped
1/2 cup sweet white wine (or chicken broth)
4 salmon fillets (1 1/2 lb), skin removed
1 teaspoon salt-free garlic-herb seasoning
1/4 teaspoon pepper
2 tablespoons orange marmalade
1 tablespoon country Dijon mustard
1 tablespoon unsalted butter
- Chop garlic (1 teaspoon) and dill.
- Cut 1/2 orange into 1/4-inch-thick slices (rounds), then cut slices into quarters. Squeeze remaining 1 1/2 oranges for juice (about 1/2 cup).
- Place wine, orange juice, garlic, dill, and orange slices in large sauté pan and cover; bring to a boil on medium-high. Reduce heat to low; simmer uncovered 7 minutes.
- Season salmon on both sides with garlic-herb seasoning and pepper (wash hands). Add salmon to wine mixture; simmer 3–4 minutes on each side and until salmon is opaque and separates easily. Transfer salmon to serving dish.
- Add marmalade and mustard to wine mixture; cook and stir 1 minute or until marmalade dissolves and sauce thickens. Remove pan from heat; stir in butter (gently, so fruit stays intact). Pour sauce over salmon. Serve.
Always check fish for bones and cook to an internal temperature of 145°F.
1 1/2 lb fresh asparagus spears
3 tablespoons smoked almonds, finely chopped
1 oz Deli Manchego cheese, finely grated (optional)
1 cup grape tomatoes, halved
1 teaspoon canola oil
1/4 cup seasoned rice vinegar
1/4 teaspoon pepper
- Cut asparagus into bite-size pieces, removing tough root end.
- Chop almonds. Remove rind from cheese; grate cheese. Halve tomatoes.
- Cut asparagus into bite-size pieces, removing tough root end. Chop almonds. Remove rind from cheese (if using); grate cheese. Halve tomatoes.
- Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add asparagus; cook and stir 3 minutes.
- Stir in tomatoes, vinegar, and pepper; cook and stir 2–3 more minutes or until tomatoes and asparagus are softened. Remove pan from heat; sprinkle with nuts and cheese. Serve.