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Show S_ IM Salmon Cakes fake sure your poachingliquid is only at simmer before adding the salmon. Cook ently for 10 minutesperinchofthickness. hen forming the cakes, handle them gen- ly so they don’t get too dense ‘oaching liquid: cups water cup dry white wine sprigs celery leaves PO pry DUBE SLC Oke Whenpreparing your fish packets, you may vary the choice of herbs, depending on your taste. It is important to space the packets inches apart on the baking sheet for proper heat circulation, so that they will bake ‘Igh of garlic, peeled and pressed V2 tablespoons drained tiny capers 4 tablespoons olive oil 1S teseveon finaly grated ovens ‘Salt and treahly evenly zest pepper, to taste tablespoon chopped tresh basil orange Juice leaves or parsley , ‘ ; i 4 1. Line a baking sheet with aluminum foil. Adjust the broiler rack to 4 inch- 6 scrod fillets, 1/2 pound each Salt and treshly ground black pepper, to taste 4 lum tomatoes, seeded and es from heat source, Preheat the broiler. ‘eed 2. Brush fillets lightly with | tablespoon oliveoil; sprinkle with salt and peppound salmon fillets « cups bread ci ablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme aecup finely diced oni 2 cup diced (1/4-inch)celery tablespoon drained tiny capers, coarsely chopped t parsley teaspoon Worcestershire 1 re bell pepper, cored, seeded and ivered per. Lay ina single layer on the baking sheet. Broil about 8 minutes or until fish 1s cooked through.It should be and flake easily when tested with a fork. 1 small onion, peeled, oe and slivered 1 tablespoon drained tiny capers 2 tablespoons choppedflat-leat parsley inesh |jemon juice 2 tab! 2 tablespoons extra-virgin olive oil 3, Meanwhile,place remaining 3 tablespoonsoliveoil, the orange juice, garlic, capers and orange zest ina smal} saucepan over low heat. Cook, swirlin, pan constantly, for 2 to 3 minutes. Season to taste with salt and pepper. Cover sauce to keep warm.Just before serving, swirl in the chopped basilor parsley. 4, Serve the fish on a platter or individual plates with the sauce spooned on top. 1. Cut six pieces (each 14x12 inches) offoil Preheat the oven to 400° Serves 4. Per serving: 283 calories, 2g carbohydrates, 32g protein, 16g fat, 90mg cholesterol. 2. Center a scrodfillet on the lowerhalf of eachpieceoffoil, shiny-side up. 3, Sprinkle eachfillet with salt andpepper to taste. Arrange the vegetables equally on top of each piece of fish and sprinkle evenly with the capers and pars- sauce uce ess, eyea ablespoons c: ie more if seaseeary) shea’'s Tartar Sauce (see recipe) 1. To poach the salmon, place the water, wine, celery leaves, parsley sprigs, peppercorns and salt in a large saucepan. Bring to The simmerfor 10 minutes, or until cooked throughand the salmon flakes easily with a fork. Care- fully remove salmon from the poaching liquid with a slotted spoonolive oil 4, Fold the top half ofthe foil Pa SSr090naTe overthe fish and seal the packets on all sides Tera Cian Mh spor 5, Place the packets on a baking sheet, leaving 2 inches between each one, and bake for 20 min- it was the same old routine ‘a boil and reduce the heat to a simmer, Add the salmon and utes. Let rest for 5 minutes. Serve immediately, one packet 4 little ordinary dressing fellawed hy a casual nibble. eo person. 6. Per serving: 244 cala , 4g carbohydrates, 41g protein, 6g tat, 97mg choles- Until ene evening the Stalian appeared. Impeccably spatula and set aside to cool When cool enoughto handle, cregane and commanding Set aside. 2. Combine 1/4 cupofthe bread instant devotion simply by crumbs, thyme, oregano, mustard, cayenne, salt and pepper in a small bowl. Add to the its presence. salmon along with the mayon- Kraft Free Creamy Sealian. Enough Nnaise. onion, celery, capers, parsiey, Worcestershire sauce and egg. Toss to combine. Formthe salmon mixture into make any Salad an 10 patties, 2'/: inches across and 4/4 inch thick. Carefully dredge affair te remenber the patties in the crumbs. Remove to a plate and cover. Re- Drain the cakes on a paper towel. Serve topped with Sheila's Tartar Sauce. ae Per serving: 315 calorie: carbohydrates, 10g protintee tat, 52mg choles- to 8 ounces each), cut Tinch thick charm T bread crumbsin a shallow dish. i, ion tnd iti fat free. PoE, Pagle . salad worthy of the name would © Kraft om think of resisting ‘The tuna should be well done onthe outside and a gentle in the center. This is one ish that you do not want to Siecooe Follow the timing exactly. As it rests,it will continue to cook a bit more. 2 tuna steaks (6 ounces Mediterrancas 3. Place the remaining cup of per sideor until golden brown. Seared Tuna Steaks turned cut in the finest remove the skin and bones and flake salmoninto a large bowl. frigerate for | hour. 4. Heat the oil in a nonstick skillet over medium heat. Cook the salmon cakes about 3 minutes ® Baked Scrodin Foil Broiled Orange Dover Sole light brushingof oliveoil should keep your fish moist. The sauce is easily made once the fish is ready to be served. 4 Dover sole fillets (about 6 ounces each) Ss And you?/ (© 1996 Kean Foods, ie Coarsely ground pepper 1 tablespoon olive oil 1. Generously pepper the tuna steaks on both sides and press in lightly. 2. Placethe alive oil in anonstick skillet over medium i tuna on the first side for 5 minutes or until lightly browned. Turn over and cook for 3 minutes or until cooked throughto desired doneness. Let rest for a minute or two before serving. Serves 2. Per serving: 131 calories, no 18g protein, 8g cholesterol. drates, ‘33mg |