One of the Best

This was a meal that was absolutely fabulous. We actually deemed it one of our best meals that we have made recently. And, to top it all off, it was pretty fast. We changed the recipe ever so slightly to Salmon and Tofu with Mint-Yogurt Sauce instead of Arctic Char with Cilantro-Yogurt Sauce, but we still accompanied it with the Red Pepper-Coconut Rice that Cooking Light suggested and sauteed broccolini. Delish! Definitely worth trying this week.

Arctic Char with Cilantro-Yogurt Sauce (Cooking Light, September 2010)

1/2 cup 2% Greek-style plain yogurt
1/4 cup finely chopped peeled cucumber
2 Tbs. chopped fresh cilantro
1/2 tsp. fresh lime juice
1/8 tsp. salt
2 tsp. olive oil
4 (6-oz.) arctic char or salmon fillets, skinned
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
lime wedges (optional)

1. Combine first 5 ingredients; chill.
2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fillets with 1/2 tsp. salt and pepper. Add fillets to pan; cook 3 minutes on each side or until done. Serve fillets with sauce and lime wedges, if desired.


Red Pepper-Coconut Rice

Bring 1 cup jasmine rice, 1/4 tsp. salt, 1/4 tsp. crushed red pepper, and 1 (14-oz.) can light coconut milk to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Stir in 1/2 cup diced red bell pepper; cover and let stand 5 minutes.

Simply Asian

If you are watching your salt intake, this is probably not the meal for you. But, if you are not, this is a super easy and super delicious meal: salmon or tofu in hoisin and sesame seeds with spinach and carrots in an Asian sauce and pre-made potstickers. You can add some steamed rice to the meal if you want a little more, but I had plenty to eat without the rice. To make the spinach and carrots, we simply sauteed the spinach with peeled carrots in a tiny bit of olive oil and then added a splash of soy sauce, sesame seeds, and a heaping spoonful of chile and garlic hot sauce. It made for the perfect accompaniment to the tofu and salmon.

Salmon with Hoisin Glaze (Cooking Light, August 2009)

I would have the tofu sit in the glaze a little longer than the salmon so it can really soak in the flavor. I really suggest using the lemon rind strips; they add a ton of flavor and freshness.

2 Tbs. hoisin sauce
2 tsp. low-sodium soy sauce
1/2 tsp. dark sesame oil
4 (6-oz.) skinless wild salmon filets
cooking spray
1 tsp. sesame seeds
lemon rind strips (optional)

1. Preheat oven to 400.
2. Combine first 3 ingredients in a shallow dish. Add fish to dish, turning to coat. Marinate at room temperature 8 minutes, turning occasionally.
3. Remove fish from marinade; discard marinade. Place fish on a baking sheet coated with cooking spray. Sprinkle fish evenly with sesame seeds. Bake at 400 for 8 minutes or until fish flakes easily when tested with a fork. Garnish with rind, if desired.