Cooking

Salmon Supreme

Filed Under: Cooking

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Salmon Supreme

Servings 2
Calories 214 kcal

Ingredients

  • 2 salmon steaks each about 1 in. thick, 1 lb. total
  • 1/3 cup lemon juice
  • 1/4 cup butter (1/8 lb.) melted
  • 1 tsp Worcestershire
  • 1/2 tsp salt
  • 1/4 tsp paprika
  • Pepper
  • Minced parsley optional

Instructions

  1. 1. Rinse salmon steaks and pat dry. In an 8-inch square baking dish, mix lemon juice, butter, Worcestershire, salt, paprika, and pepper. Add salmon and turn to coat, then place steaks side by side.
  2. 2. Bake in a 400° oven for 10 minutes; turn fish over and spoon some of the sauce mixture on top. Bake until fish is opaque but still moist-looking in the center (cut to test), 10 to 15 minutes longer. Sprinkle with parsley, if desired.

Roasted Mashed Potatoes with Leeks

Filed Under: Cooking

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Roasted Mashed Potatoes with Leeks

Servings 8
Calories 46 kcal

Ingredients

  • 1 leek about 1/2 pound
  • 8 1/2 cups cubed Yukon gold or red potato about 3 pounds
  • Cooking spray
  • 1 1/2 Tbs olive oil divided
  • 1 1/2 cups 1% low-fat milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 carton low-fat sour cream (8-ounce)

Instructions

  1. Preheat oven to 425°.
  2. Remove roots and outer leaves from leek, leaving 1 inch of green leaves. Discard remaining leaves; rinse with cold water. Remove 1 inch green leaves; cut lengthwise into 1-inch strips. Set aside. Cut white portion into thin slices to measure 1/2 cup.
  3. Combine white portion of leek and potato in a 13 x 9-inch baking dish coated with cooking spray. Drizzle with 1 tablespoon oil; toss well. Place green portion of leek in an 8-inch baking dish. Drizzle with 1 1/2 teaspoons oil; toss well, and set aside.
  4. Bake potato mixture at 425° for 20 minutes, stirring once. (Do not remove from oven.) Add baking dish with green leek tops to oven. Bake at 425° for 15 minutes or until potato mixture and green leek tops are tender, stirring both after 8 minutes. Remove baking dishes from oven.
  5. Place milk in a large microwave-safe bowl. Microwave at high 2 minutes or until warm. Add potato mixture; beat at medium speed of a mixer until well-blended. Stir in salt, pepper, and sour cream. Sprinkle with green leek tops.

Roasted Pork Tenderloin with Citrus and Onion

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Roasted Pork Tenderloin with Citrus and Onion

Servings 8
Calories 153 kcal

Ingredients

  • 3 cups thinly sliced onion
  • 1 cup thawed orange juice concentrate undiluted
  • 4 garlic cloves minced
  • 1 lb pork tenderloins (1-pound) trimmed
  • 1/2 tsp salt divided
  • 1/2 tsp freshly ground black pepper divided
  • 2 tsp olive oil
  • 2 Tbs water

Instructions

  1. Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.
  2. Preheat oven to 425°.
  3. Remove pork from bag, reserving marinade. Strain marinade through a sieve, reserving solids. Set solids aside; discard liquid. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large ovenproof skillet over medium-high heat. Add pork to pan; cook 3 minutes, turning to brown on all sides. Bake at 425° for 12 minutes or until a thermometer registers 155°. Place pork on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut into 1/4-inch-thick slices.
  4. Combine reserved solids, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and 2 tablespoons water in a saucepan over medium-high heat. Cook 12 minutes or until onion is browned, stirring occasionally. Serve with pork.