A sweet-hot meal: Pear salsa spices up salmon
Picking a ripe pear, or one that will ripen, can be tricky. Here are some hints. Always ripen pears in a bowl at room temperature. This will take 4 to 6 days for a hard, green pear or 2 to 3 days for yellow pears. Once they are ripe, place them in the refrigerator.
The recipe gives the cooking time for a 1-inch thick salmon fillet. Reduce the time by 1 minute per side for a thinner piece; increase it by a minute or two per side for a thicker piece.
The salmon is cooked when the fish is no longer translucent. It will continue to cook in its own heat for a few minutes after it is removed from the skillet.
Fresh fettuccini is available in most markets. It only takes about 3 minutes to cook.
Wine suggestion: Salmon with this sweet, juicy salsa would go well with a fruity Beaujolais.
This meal contains 630 calories per serving with 26 percent of calories from fat.
Here are the ingredients you'll need for tonight's Dinner in Minutes.
To buy: 1 small pear, 1 red bell pepper, 1 jalapeno pepper, 1 lime, 1 small bunch cilantro, 1 package washed, ready-to-eat baby spinach, 1/4 pound fresh fettuccini, olive oil spray and 3/4 pound wild-caught salmon fillet.
Staples: Olive oil, ground cumin, salt and black peppercorns.
Thinly sliced zucchini can be substituted for the spinach in the fettuccini dish. Add it to the boiling water with the pasta and cook both together for 3 minutes.
• Place water for pasta on to boil.
• Make salsa.
• Saute salmon.
• Cook fettuccini and spinach.
SAUTEED SALMON WITH PEAR PEPPER SALSA
Core pear (do not peel) and cut into 1/2-inch pieces over a bowl to catch the pear juice. Add pieces to the bowl. Seed bell pepper and cut into 1/2-inch pieces; add to bowl. Add the jalapeno pepper, cumin, lime juice, cilantro and salt and pepper to taste. Toss well and set aside.
Heat a nonstick skillet over medium-high heat and spray with olive oil. Add the salmon fillets. For a one-inch thick fillet saute 4 minutes, turn and saute 4 minutes. Add salt and pepper to taste to the cooked sides. Remove to dinner plates and serve salsa on top. Makes 2 servings.
Per serving: 351 calories (32 percent from fat), 12.6 g fat ( 2.4 g saturated, 4.8 g monounsaturated), 78 mg cholesterol, 38.7 g protein, 21.2 g carbohydrates, 5.0 g fiber, 87 mg sodium.
Per serving: 279 calories (19 percent from fat), 5.8 g fat (0.9 g saturated, 3.4 g monounsaturated), no cholesterol, 10.9 g protein, 46.9 g carbohydrates, 4.6 g fiber, 99 mg sodium.
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To comment, please click here.
Interested in a private Judaic studies instructor for free? Let us know by clicking here.
Linda Gassenheimer is the author of more than 20 cookbooks including her newest, "Fast and Flavorful-Great Diabetes Meals from Market to Table" and "The Flavors of the Florida Keys."