Citrus-Roasted Salmon with Potato Gratin

Citrus-Roasted Salmon

Last night I had made Citrus-Roasted Salmon from Cooking Light recipe book, page 241.

It was really delicious! The sauce was tart by itself, but it really balanced it out with the salmon. This is definitely a repeat meal!





2 servings

½ teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1 tablespoon honey
2 teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground coriander seeds
1/8 teaspoon ground red pepper
3-oz can thawed orange juice concentrate [or half of a 6-oz can]
2 (6-oz) salmon fillets, skinned (1 inch thick)
Cooking spray

Preheat over 400 degrees

Combine first nine ingredients in a bowl. Generously brush mixture on both sides of fish. [i dipped my fish into the bowl] Reserve remaining mixture.
Place salmon on broiler pan coated with cooking spray. Bake at 400 degrees for 15 minutes or until fish flakes easily when tested with fork. [It took about 20 minutes for us]

Place remaining mixture in a small saucepan, bring to boil and cook until reduced to quarter of cup (approx. 2 minutes).

I like the sauce on the fish, and my husband likes it on the side.

Calories 366, fat 13.5


I served Potato Gratin with Goat Cheese and Garlic, also page 529.
Serves 9.

1 cup half-and-half, divided
1 tablespoon all-purpose flour
1 cup (4 ounces) crumbled goat cheese
1 teaspoon salt
3/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 garlic clove, minced
5 cups thinly sliced peeled Yukon gold potato (about 2 1/2 pounds) [i used russet potatoes]
Cooking spray

Preparation

Preheat oven to 400°.

Combine 2 tablespoons half-and-half with flour in a large bowl, stirring with a whisk. Add the remaining half-and-half, cheese, and next 5 ingredients (cheese through garlic), stirring with a whisk. Arrange half of the potato slices in a single layer in an 11 x 7-inch baking dish coated with cooking spray. Pour half of the milk mixture over potato slices, stirring the milk mixture immediately before adding. Repeat procedure with remaining potato slices and milk mixture. Bake at 400° for 1 hour and 10 minutes or until potatoes are tender and golden brown.
Nutritional Information

Calories: 193, Fat: 5.8g

It is not as creamy or cheesy as the usual potato gratin, but it's light, and delicious.

Old Rustic Bread

Since we've been on a kick for making bread at home (see homemade white bread).
Steve had made this bread few weeks ago.
A very dense bread, but delicious.

Today from the Cooking Light recipe book, Rustic White Bread, also page 90.

Approx 12 slices.

1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
3 cups bread flour, divided
1 teaspoon salt
Cooking spray
1 teaspoon cornmeal
1 teaspoon water
1 large egg white, lightly beaten

Our addition to it is that we added a little bit of honey, about a tablespoon.

Dissolve the yeast in 1 cup warm water in a large bowl, and let stand for 5 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and salt to yeast mixture; [this is where we added the honey] stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. [We set the dough in the oven, covered, and placed a pan of warm water the rack under the dough. We got this from Alton Brown’s Good Eats] Gently press 2 fingers into dough. If indentation remains, dough has risen enough.

Punch dough down. Cover and let rest 5 minutes. Shape dough into a 6-inch round; place on a baking sheet sprinkled with cornmeal. Lightly coat surface of dough with cooking spray. Cover and let rise 45 minutes or until doubled in size.

Preheat oven to 450°.

Uncover dough. Combine 1 teaspoon water and egg white, stirring with a whisk; brush over dough. Make 3 (4-inch) cuts 1/4 inch deep across top of dough using a sharp knife.

Bake at 450° for 20 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.
After it is cooled, place in a tightly sealed bag [we used a 2 gallon zip lock bag].






I really like it with some chive cream cheese. Steve likes it with honey. :)
Really delicious.