
Almond Crusted Salmon
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Ingredients:
- 4 4oz. salmon fillets
- ½ bunch fresh basil, chopped
- 2 tablespoons butter, softened
- Fresh ground salt and pepper
For the crust:
- 1 cup almond meal
- 1 garlic clove, minced
- ½ bunch basil
- Some extra virgin olive oil
- Fresh ground salt and pepper
Directions:
- Combine chopped basil and softened butter in a small bowl.
- Season salmon fillets with salt and pepper and spread on top basil-butter mix.
- Transfer the salmon into baking pan and preheat the oven to 450F.
- Combine the crust ingredients in a bowl until well blended; sprinkle over salmon filets and bake the salmon for 12-15 minutes and finish the salmon under grill, for 2 minutes, to get crispy crust.
- Serve while still hot.
Nutritional Information
(Serving Size 4)
Calories: 330
Fat: 24.6 g
Protein: 27.1 g
Carbohydrate: 5.3 g
Fiber: 3.0 g
Cholesterol: 50 mg
Iron: 9%
Sodium: 91 mg
Calcium: 11%
Spanish Paella
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients:
Herb Blend:
- ½ cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- ½ tablespoon olive oil
- 1 large garlic clove, minced
Paella:
- ½ cup water
- ½ teaspoon saffron threads
- 3 (8 oz. ) cans fat-free, less-sodium chicken broth
- 4 jumbo shrimps, peeled and cleaned
- ½ tablespoon olive oil
- 2 skinned, boned chicken thighs, cut in half
- 2 links Spanish chorizo sausage (about 3 1/4 ounces)
- 1 (2-ounce) slice prosciutto, cut into 1-inch pieces
- 1 cup finely chopped onion
- ½ cup finely chopped red bell pepper
- 1 cup canned diced tomatoes
- ½ teaspoon sweet paprika
- 2 large garlic cloves, minced
- ½ cups uncooked Arborio rice or other short-grain rice
- ½ cup frozen green peas
- 4 mussels, scrubbed and de-bearded
- 2 tablespoons fresh lemon juice
- Lemon wedges (optional)
Directions:
- Prepare the herb blend; combine all ingredients together and set aside.
- Prepare the paella; combine water, broth and saffron in large sauce pan.
- Bring to simmer over medium heat and keep warm over low heat.
- Heat olive oil in large skillet over medium-high heat.
- Add chicken and cook for 2 minutes per side; remove from the pan.
- Add chorizo and prosciutto; cook for 2 minutes and remove from the pan.
- Add shrimps and cook for 2 minutes; remove from the pan.
- Add onion and bell pepper; cook for 12-15 minutes or until tender over medium heat.
- Add tomatoes, garlic and paprika; cook for 5-6 minutes stirring occasionally.
- Add rice and cook for 1 minute stirring occasionally.
- Stir in prepared herb blend, chorizo mix, broth, chicken and peas.
- Bring to gentle boil and cook for 10 minutes.
- Add mussels and cook for 5 minutes or until open; discard all un-open.
- Arrange shrimps onto rice and cook for 5-6 minutes or until done.
- Drizzle with lemon juice and remove from the heat.
- Cover paella with lid and let it stand for 10 minutes before serving.
- Serve optionally with lemon wedges.
Nutritional Information
(Serving Size 6)
Calories: 183
Fat: 11.7g
Protein: 11.8 g
Carbohydrate: 7.3 g
Fiber: 3.2 g
Cholesterol: 26 mg
Iron: 10%
Sodium: 761 mg
Calcium: 3%