Cumin-Grilled Salmon With Kiwi Salsa
Serves 4
For the salsa
1/2 cup thinly sliced red onion
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
1 teaspoon honey
For the fish
4 (6-ounce) wild-caught salmon fillets (about 1 inch thick), skinned
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
2 teaspoons olive oil
Salt and pepper to taste
1. Mix all salsa ingredients in a small bowl. Cover and set aside.
2. Rinse salmon and pat dry. In a bowl, mix cumin, paprika, chili powder, olive oil, and salt and pepper. Rub mix over salmon and place in a bowl. Cover and chill for at least 30 minutes.
3. Preheat an outdoor grill to medium heat or set your oven to high broil. Place salmon on a grill rack and cook 6 to 8 minutes per side, turning carefully; or place in a grill pan 4 to 6 inches from your oven’s heat source, and broil for 10 minutes.
4. Spoon salsa over warm fish and serve.
Suggestion: Serve with a side of steamed asparagus. Trim asparagus ends, lightly peel spears, and steam for 5 to 10 minutes, or to desired tenderness.
Tomato Basil Tart With Whole-Wheat Nutty Crust
Serves 6 to 8
For the crust
1 cup whole-wheat pastry flour
1/4 cup almond meal or ground almonds or walnuts
6 tablespoons butter, softened
6 tablespoons cold water
For the filling
2 large eggs, 2 large egg whites
1/2 cup evaporated fat-free milk
1/2 cup shredded, part-skim mozzarella cheese
1 medium onion, diced
Salt and pepper to taste
4 firm medium tomatoes, sliced
1/4 cup fresh basil leaves, torn
1 tablespoon dried oregano
1/4 cup green onions, chopped
2 tablespoons grated Parmesan cheese
1. Pulse flour, almond meal, and butter in a food processor until coarse crumbs form. Add water and shape dough. Press into a greased pie plate. Bake at 325 degrees for 8 to 10 minutes. Cool completely.
2. While crust bakes, whisk eggs, egg whites, and milk in a small bowl. Stir in mozzarella and onion. Add salt and pepper to taste.
3. Pour half of egg mixture into crust. Layer with tomato, basil, and oregano. Pour remaining egg mixture over herbs, and top with green onions and Parmesan cheese. Bake at 375 degrees for 45 minutes until set. Let stand 10 minutes before serving.
