Friday, June 29, 2012

Marinated Salmon with Mango-Kiwi Relish

Serve over mixed greens, steamed couscous, or on toasted sourdough bread for a fish sandwich.
Cooking Light MARCH 2004
Yield: 4 servings (serving size: 1 salmon fillet and 1/4 cup relish)



1 tablespoon honey

2 teaspoons low-sodium soy sauce

1 teaspoon olive oil

1/4 teaspoon black pepper

4 (6-ounce) salmon fillets (about 1 inch thick)

Cooking spray


1/2 cup diced peeled mango

1/2 cup cubed peeled kiwifruit

1/4 cup chopped fresh cilantro

1/4 cup fresh orange juice


To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally.

While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.

While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.

Toasted Farro with Zucchini and Tahini

Serves 4-6 people
Cooking time: 30 minutes


1 cup farro (pearl barley)

1 1/2 cups filtered water

2 cups zucchini, chopped

2 tablespoons olive oil

1/2 cup cherry tomatoes, halved

1 shallot, peeled and chopped

2 tablespoons fresh mint, chopped

salt and pepper

tahini sauce:

2 tablespoons sesame tahini

1 tablespoon lemon juice, freshly squeezed

1/4 teaspoon ground cumin

salt and pepper


Preheat the oven to 450 degrees.

Place the zucchini in a roasting pan. Drizzle with the olive oil and sprinkle with salt and pepper, tossing to combine. Roast uncovered in the oven for about 30 minutes, or until softened and slightly caramelized. Remove and set aside.

Meanwhile, place the farro in a dry saute pan and toast it over medium high heat until aromatic. Set aside to cool. Boil the filtered water in a pot with a tight-fitting lid. Stir in the farro, cover, and simmer for 15 minutes. If the liquid is gone and the farro still uncooked, add a little more water and cook a little longer. Barley should have a chewy texture with a slight crunch. Set aside.

To make the tahini sauce, whisk together the tahini, lemon juice, and cumin in a bowl. Add water as needed to thin to a nice consistency. Season to taste with salt and pepper.

To assemble the dish, place the farro, roasted zucchini, tomatoes, and shallots in a large mixing bowl. Top with the tahini sauce and toss to combine. Check seasoning (salt and pepper). Finish with the chopped mint. Enjoy!

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