Cooking

Almond-Crusted Salmon

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Almond-Crusted Salmon

Servings 4
Calories 480 kcal
Author Andrew Schloss, 2,500 Recipes: Everyday to Extraordinary, Almost from Scratch, Homemade in a Hurry, Cooking Light OCTOBER 2007

Ingredients

  • 1/4 cup almond meal
  • 1/4 cup panko
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 24 ounces salmon fillets -- about 1-inch thick
  • 2 teaspoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 4 lemon wedges

Instructions

  1. Preheat oven to 500°.
  2. Combine first 4 ingredients in a shallow dish; set aside.
  3. Brush tops and sides of fish with juice: sprinkle with salt and pepper. Working with 1 fillet at a time, dredge top and sides in almond mixture; place skin side down on broiler pan coated with cooking spray. Sprinkle any remaining crumb mixture evenly over fish; press gently to adhere. Bake at 500° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.

Two-Potato Latkes

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Two-Potato Latkes

Servings 4
Calories 82 kcal

Ingredients

  • 2 Tbs olive oil
  • 1/4 cup grated fresh onion
  • 1 lb shredded peeled baking potato
  • 1/2 lb shredded peeled sweet potato
  • 1/2 cup all-purpose flour about 2 1/4 ounces
  • 1/3 cup finely chopped green onions
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 garlic clove minced
  • 1 large egg lightly beaten
  • Cooking spray
  • Green onion strips optional

Instructions

  1. Preheat oven to 425°.
  2. Drizzle a jelly-roll pan evenly with oil, tilting pan to coat.
  3. Combine grated onion and potatoes in a sieve; squeeze out excess moisture. Lightly spoon flour into a dry measuring cup; level with a knife. Combine potato mixture, flour, and next 5 ingredients (through egg) in a large bowl. Divide mixture into 8 equal portions, squeezing out excess liquid. Shape each portion into a 1/4-inch-thick patty; place on prepared pan. Lightly coat tops of patties with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; cook 30 minutes or until lightly browned, turning every 10 minutes. Garnish with green onion strips, if desired.

Turkey Tamale Potpie

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Turkey Tamale Potpie

Servings 6
Calories 203 kcal

Ingredients

  • Filling:
  • Cooking spray
  • 1 cup chopped onion
  • 3/4 cup chopped red bell pepper
  • 4 garlic cloves minced
  • 1 lb ground turkey breast
  • 1 Tbs chili powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1 can no-salt-added diced tomatoes (14.5-ounce) undrained
  • 1 can kidney beans (15-ounce) rinsed and drained
  • Topping:
  • 1 cup all-purpose flour about 4 1/2 ounces
  • 3/4 cup yellow cornmeal
  • 1 tsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1 cup low-fat buttermilk
  • 1 large egg lightly beaten

Instructions

  1. Preheat oven to 425°.
  2. To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey; cook 5 minutes or until turkey loses its pink color. Add chili powder, oregano, 1/2 teaspoon salt, tomatoes, and beans; cook 3 minutes. Spoon turkey mixture into an 11 x 7-inch baking dish coated with cooking spray.
  3. To prepare topping, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt, and baking soda in a bowl. Combine buttermilk and egg; add to dry ingredients, stirring just until moist. Spread cornmeal mixture evenly over turkey mixture. Bake at 425° for 18 minutes or until topping is golden.