Sole, Zucchini, and Tomato Napoleon with Tomato-Caper Crudo

Reprinted from the book Ten Dollar Dinners by Melissa d’Arabian. Copyright © 2012 Melissa d’Arabian. Photo by Ben Fink © 2012. Published by Clarkson Potter, a division of Random House, Inc.

Ingredients

for Napoleon

• 1 large zucchini, trimmed and very thinly sliced
• ¾ teaspoon kosher salt
• 2 4- to 6-ounce sole fillets, halved crosswise (yields 4 2-inch-wide pieces)
• ¼ teaspoon ground black pepper
• 2 tablespoons finely chopped fresh basil
• Good-quality olive oil

for Crudo

• 2 large ripe tomatoes, cored
• 1 small or ½ large shallot, finely chopped
• 2 tablespoons capers, rinsed
• 1 ½ tablespoons balsamic vinegar
• ½ teaspoon kosher salt

Directions

1. Napoleon: Place thinly sliced zucchini rounds in colander. Sprinkle with ¼ teaspoon of salt and toss to evenly coat, then place in sink to drain while you prepare crudo and broil fish.
2. Crudo: Slice cored tomatoes into ⅛-inch-thick rounds. Set 4 best slices aside for napoleon and chop remaining slices into small cubes. Place chopped tomatoes in medium bowl and add shallot, capers, balsamic vinegar, plus salt, if desired. Stir and set aside.
3. Adjust oven rack to upper-middle position and preheat broiler to high. Line rimmed baking sheet with aluminum foil and place sole fillets on top. Season with ¼ teaspoon of salt and pepper and broil until fillets spring back to light pressure, 6-8 minutes. Remove from oven and set aside to cool slightly.
4. Place 1 tomato slice on each plate and sprinkle with a little of remaining ¼ teaspoon salt. Arrange zucchini slices in overlapping circle on top of tomatoes. Set piece of sole on top of each tomato-zucchini stack. Use slotted spoon to top each serving with tomato-caper crudo. Sprinkle with basil, drizzle with olive oil, and serve.

Sea Salt and Lime Grilled Fish Tacos

Sea Salt & Lime Grilled Fish Tacos.
Photo courtesy of the Food Channel

• 1 pound (1-inch thick) red snapper fish fillets
• 1/4 cup lime juice
• 1/4 cup chopped fresh cilantro
• 1/4 cup canola oil
• 1/4 cup prepared salsa verde
• 1/4 cup reduced-fat mayonnaise
• 1 teaspoon sea salt, divided
• 2 cups shredded coleslaw blend
• 16 avocado slices (about 2 small avocados)
• 8 corn tortillas
• 2 limes, cut in half

Preheat grill to medium-high heat.

Combine lime juice, cilantro, oil, and red snapper in large zip top bag; marinate in refrigerator for 20 minutes.

For creamy salsa verde, combine salsa and mayonnaise in mini food processor or blender. Puree until smooth.

Remove fish from marinade, season with 1/2 teaspoon sea salt, and place on hot grill. Grill fish for 6 minutes on each side and remove. Let rest several minutes then flake fish with fork.

Place lime halves on grill, flesh side down, along with tortillas for 1 minute or until limes are grill marked and one side of tortillas are toasted. Remove and bend tortillas, toasted side out, into taco-shape.

Fill each tortilla with 1/4 cup slaw and 2 slices avocado. Divide fish evenly among tacos and drizzle each with 1 tablespoon sauce. Sprinkle with remaining sea salt and serve with grilled lime half.

Salmon with Chickpea Ragu

Salmon with Chickpea Ragu

(Makes 4 servings)

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 large carrot, peeled and diced
• 1 large zucchini, diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups low-sodium chicken broth
• 1 (15.5-ounce) can low-sodium chickpeas, drained and rinsed
• 1 cup basil leaves, sliced into ribbons, plus more for garnish
• ½ teaspoon salt (optional)
• ½ teaspoon freshly ground black pepper
• 4 (6-ounce) skinless salmon fillets

Heat oil in large skillet over medium-high heat. Add onion and cook until soft, about 3 minutes. Add carrot, zucchini, and garlic and cook, stirring, until carrots are firm-tender, about 4 to 5 minutes. Add tomato paste and stir. Add chicken broth and chickpeas and bring to boil. Reduce heat to low and cook, covered, until liquid thickens, about 10 minutes. Remove skillet from heat, add 1 cup basil and ¼ teaspoon each of salt and pepper. Stir and cover to keep warm.

To cook salmon: preheat broiler. Season with remaining salt and pepper. Broil fillets for 8 to 10 minutes per inch thickness, turning once. Serve with 1 ½ cups chickpea ragu in shallow bowl. Garnish with basil.

Ellie’s Blueberry Blast Smoothie

Blueberry Blast Smoothie

(Makes 1 smoothie)

• ½ cup nonfat milk
• ½ cup plain nonfat yogurt
• 1 cup frozen unsweetened blueberries
• 1 teaspoon honey

Put all ingredients into blender and process until smooth.

Caribbean Jerk Alaska Salmon

• 12 wooden skewers
• 11⁄2 tablespoons Caribbean jerk seasoning
• 2 cloves garlic, minced
• 1⁄2 cup brown sugar, divided
• 1⁄4 cup fresh orange juice
• 1⁄4 cup low-sodium soy sauce
• Extra virgin olive oil, as needed
• 11⁄2-2 pounds skinless Alaska salmon fillets
• 1 whole (2-3 pounds) fresh pineapple
• 3 tablespoons kosher or sea salt (optional)
• 1 teaspoon chili powder
• 1⁄2 teaspoon allspice

1. Prior to grilling, soak wooden skewers in water at least 30 minutes.
2. Mix jerk seasoning, garlic, 1⁄4 cup brown sugar, orange juice, soy sauce and 1⁄4 cup olive oil. Lay salmon on cutting board so grain of flesh is horizontal; cut salmon lengthwise into 2″-wide strips.
3. Place strips in large resealable plastic bag. Pour jerk marinade over salmon; seal bag and turn several times to coat. Marinate, refrigerated, 15-30 minutes.
4. Preheat grill or broiler/oven to medium-high heat. Slice off top, bottom and skin of pineapple. Cut into 1″ slices, then cut each slice into 8-10 pieces. In large bowl, mix salt, 1⁄4 cup brown sugar, chili powder and allspice. Add pineapple; stir to coat.
5. Thread salmon and pineapple chunks onto skewers. Place skewers onto grill or broiling pan brushed with extra virgin olive oil and cook, 5″-6″ from heat, 3-4 minutes per side. Turn once during cooking.
6. Cook just until salmon is opaque throughout.

MAKES 4 SERVINGS.

Alaska Smoked Salmon Pasta Salad

• 8 ounces bow tie or penne pasta, cooked, drained, and cooled
• 8 ounces Alaska smoked salmon, sliced or chunked
• 12 ounces blanched green or yellow beans, asparagus or zucchini, cooled slightly and cut into 2″ pieces
• 1⁄2 cup julienne red bell pepper
• 3 tablespoons sliced green onions
• 1⁄3 cup olive oil
• 1⁄4 cup fresh lemon juice
• 1⁄4 cup fresh chopped dill
• 1 teaspoon sea salt or salt-free seasoning (optional)
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon crushed red pepper flakes or dried sage leaves

1. In large bowl, combine pasta, salmon and vegetables.
2. In separate small bowl, whisk olive oil, lemon juice, dill and seasonings.
3. Pour over salad and toss; refrigerate until serving.
4. Variation: Add 2-3 ounces crumbled blue cheese or 1⁄4 cup shredded Parmesan cheese just before serving.

MAKES 4-6 SERVINGS

Spicy Alaska Salmon with Pepper-Jack Rice

• 4 Alaska salmon steaks or fillets (4-6 oz. each), fresh, thawed or frozen
• 4 sheets aluminum foil
• 8 ounces pepper-jack cheese, shredded
• 3⁄4 cup reduced-fat sour cream
• 1⁄2 cup water
• 11⁄2 cups instant rice, uncooked
• 1 can (4 ounces) diced green chilies, drained
• 1⁄2 lime
• 1⁄2 teaspoon salt (optional)
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon chili powder
• 1⁄8 teaspoon red pepper flakes, optional

1. Preheat oven to 450 F.
2. Combine cheese, sour cream, and water.
3. Stir in instant rice and green chilies.
4. Arrange one-fourth of rice mixture on the nonstick (dull) side of each sheet of foil.
5. Rinse any ice glaze from frozen Alaska salmon under cold water; pat dry with paper towel.
6. Place salmon portion over each rice mound and press slightly to level rice.
7. Squeeze lime over salmon.
8. Combine salt, cumin, chili powder, and red pepper flakes. Sprinkle over salmon.
9. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
10. Bake packets on cookie sheet, 25-30 minutes for frozen salmon (or 20-25 minutes for fresh/thawed fish).
11. Cook just until fish is opaque throughout.

599 calories
33 g carb
47 g protein
182 mg cholesterol
4 g fiber
31 g total fat
15 g saturated fat
1 g omega-3

Whole Alaska Salmon on the Grill

• 1 whole Alaska salmon or salmon roast, fresh, thawed, or frozen
• 4 sheets heavy-duty aluminum foil, sized 6″ larger than length of salmon
• 1 large onion, sliced, or 2 leeks, separated into leaves
• 1 lemon or lime, halved
• 1 tablespoon favorite seasoning (Italian, Cajun, lemon pepper)
• 11⁄2 cups coarsely chopped fresh herbs of choice (basil, cilantro, oregano, dill, savory, rosemary, etc.)
• Rinse any ice glaze from frozen Alaska salmon under cold water, pat dry with paper towels. Lay out 2 sheets of aluminum foil, double thickness, on a large tray. Spray top layer with nonstick cooking spray.
• Lay half of onions or leeks lengthwise across center of foil.
• Place salmon over onions; squeeze lemon or lime on both sides of fish.
• Sprinkle dry seasoning onto salmon.
• Place fresh herbs over, under and (if fish is not frozen) into the belly cavity.
• Lay out remaining 2 sheets of foil, double thickness. Spray top layer, then place coated side face down onto herbs and salmon. Roll up, crimp and seal all sides to form packet.
• Cook fresh or thawed salmon over medium-hot grill (450 F), 5″-6″ from heat, 50-60 minutes, turning packet over every 15 minutes. Cook just until fish is opaque throughout.

Nutrition Facts


442 calories
4 g carb
72 g protein
261 mg cholesterol
1 g fiber
14 g total fat
3 g saturated fat
2.3 g omega-3


MAKES 8-10 SERVINGS.

Alaska Salmon and White Bean Salad

• 1 can (7.5 ounces) Alaska salmon, preferably sockeye
• 3⁄4 cup cucumber (1 whole medium), peeled and chopped
• 3⁄4 cup zucchini (1 whole medium), chopped
• 1⁄2 cup fresh parsley, chopped
• 1⁄2 cup red onion, thinly sliced
• 1⁄2 cup sweet red pepper, chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon balsamic vinegar
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons lemon-pepper seasoning (salt-free)
• 1⁄2 teaspoon ground coriander
• 1⁄4 teaspoon dill weed
• 1⁄4 teaspoon black pepper
• 1 can (15 ounces) cannellini beans, drained
• Romaine lettuce leaves
• Kalamata olives, sliced, for garnish, optional

1. Combine all ingredients except lettuce and olives in medium mixing bowl.
2. Toss gently to coat evenly.
3. Divide mixture evenly among 4 plates, atop a romaine lettuce leaf.
4. Garnish with sliced Kalamata olives, if desired.

MAKES 4 SERVINGS.