English
Recipes
Pistachio Baked Salmon
Salmon cooks quickly which means this healthy dinner will be ready in about 30 minutes. Servings : 6
Preparation Time: 20 mins
Ingredients
1 cup salted dry roasted pistachio nuts, chopped
1/2 cup packed brown sugar
3 tablespoons lemon juice1 teaspoon dried dillweed
1 teaspoon coarsely ground black pepper
6 6 ounces skinless salmon fillets
1/4 cup purchased basil pesto (optional)
Directions
1. Preheat oven to 425 degrees F. In a small bowl combine pistachio nuts, brown sugar, lemon juice, dillweed, and pepper; set aside.
2. Place salmon fillets in a greased, foil-lined 15x10x1-inch baking pan. Measure thickness of fish. Spoon pistachio mixture evenly on each fillet. Gently press in place to form a crust.
3. Bake for 6 to 8 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with a fork. Pass pesto to serve with fish. Makes 6 servings.
NUTRITION INFORMATION
Per Serving: cal. (kcal) 391, Fat, total (g) 16, chol. (mg) 88, sat. fat (g) 2, carb. (g) 25, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 5, fiber (g) 2, sugar (g) 19, pro. (g) 39, vit. A (IU) 242.95, vit. C (mg) 4.13, Thiamin (mg) 0.47, Riboflavin (mg) 0.14, Niacin (mg) 12.04, Pyridoxine (Vit. B6) (mg) 0.63, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 5.18, sodium (mg) 208, Potassium (mg) 854, calcium (mg) 70.68, iron (mg) 2.7, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
This low-fat pasta recipe is brimming with fresh vegetables--mushrooms, zucchini, yellow squash, and plum tomatoes. If you're watching sodium, choose a reduced-sodium pasta sauce to mix with the shrimp and veggies.
Servings : 6
Preparation Time: 15 mins
Ingredients
12 ounces linguini
1 tablespoon olive oil
2 cloves garlic, minced
1 cup sliced fresh mushrooms
1 small zucchini, cut into 1/4-inch pieces
1 small yellow squash, cut into 1/4-inch pieces
1/4 teaspoon red pepper flakes
1 pound large shrimp, peeled and deveined
2 small plum tomatoes
1/2 cup kalamata olives, coarsely chopped
1 1/2 cups marinara sauce, heated
directions
1. Cook linguini in boiling salted water for 12 minutes. Drain and transfer to a large serving bowl.
2. Meanwhile, heat oil in a large skillet over medium heat. Cook garlic for 1 minute. Add mushrooms and cook for 3 minutes. Increase heat to medium-high; add zucchini, squash and red pepper flakes. Cook, stirring occasionally, for 3 minutes.
3. Add shrimp to skillet and cook for 3 minutes or until uniformly pink. Coarsely chop tomatoes; add to skillet along with olive sand marinara. Warm through. Toss shrimp mixture with pasta in serving bowl.
NUTRITION INFORMATION Per Serving: cal. (kcal) 323, Fat, total (g) 7, chol. (mg) 115, sat. fat (g) 1, carb. (g) 42, fiber (g) 4, pro. (g) 23, sodium (mg) 573, Percent Daily Values are based on a 2,000 calorie diet
Vineyard Sea Grill
When Mario Batali and his friends arrived at Cambados, a coastal village in Galicia, they were put to work harvesting clams. Later at the Vionta Winery, just outside Cambados, Mario built a fire from dried grapevines and corncobs -- "for a bit of sweetness" -- and grilled lobsters and navajas (razor clams).
Servings : 4
Preparation Time: 45 mins
Ingredients
1 2 1/4 pound live lobster
2 pounds razor or littleneck clams, scrubbed
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
Salt
1/4 cup coarsely chopped flat-leaf parsley
Lemon wedges, for serving
Directions
1. Light a grill. Bring a large pot of water to a boil and fill a large bowl with ice water. Plunge the lobster into the boiling water head first and cook for 2 minutes. Using tongs, transfer the lobster to the ice water to cool; drain and pat dry. Place the lobster on a work surface and, using kitchen shears, cut down the center of the underside from tail to head to break through the shell. Using a heavy knife and a kitchen mallet, cut the body in half. Remove both claws.
2. Set the lobster, cut side up, on a rimmed baking sheet and add the razor clams. Drizzle with 2 tablespoons of the olive oil and 1 tablespoon of the vinegar. Grill the lobster claws, turning occasionally, for 5 minutes. Add the lobster halves, cut side up, and the razor clams to the grill. Cover and grill over high heat until the lobster meat is almost opaque and the clams are beginning to open, about 3 minutes. Turn the lobster halves and claws and continue grilling until the lobster meat is lightly charred and cooked through and the razor clams are open and the juices are bubbling, about 5 minutes longer.
3. Transfer the lobster and clams to a platter and drizzle with the remaining 2 tablespoons of olive oil and 1 tablespoon of vinegar. Season with salt and garnish with the parsley. Serve with lemon wedges.