Made this from the weight-watchers "great cooking every day" cook book...oh bliss...
Salmon seared with Moroccan spicy crust
App: Tortilla chips w/Ceyenned Hummus
Red Wine (Firefly)
The seared salmon comes with a browned/candied pearl onion garnish, the most labor-intensive portion of the recipe, but when you pop dem suckers into your mouth you forget about it. We sat on the living room floor to watch the DVD of Kill Bill as I popped one. My eyes closed, and I might have moaned. I tasted the onion everywhere, between the tree...the rock... I was caught off guard. I opened my eyes to see Duane gazing at me with an open-mouthed expression somewhere between awe and jealousy. Kind of like he wished he were a candied peal onion at that moment ;) Make em, double the garnish recipee even if you only "like" onions. Trust me. The drool factor is high.
Seared Salmon with a Moroccan Spicy Crust
makes 4 servings
5 points per serving
263 calories, 9 g fat, 2 g saturated fat, 66 mg cholesterol, 189 mg sodium, 17 g total carbohydrate, 4 g dietary fiber, 28 g protein, 62 mg calcium
12-16 pearl onions
1 1/2 tsp unsalted butter
3/4 tsp sugar
1/4 tsp salt
1/4 tsp freshly ground pepper
1 1/2 tsp curry powder
1 1/2 tsp coriander seeds
1 1/2 tsp cumin seeds
1 1/2 tsp caraway seeds
1 1/2 tsp anise seeds
1 1/2 tsp black peppercorns
1 lb salmon fillet, cut into 4 pieces
1 cup cooked green (French) lentils
1 small head frisée (curly endive), rinsed and torn
1. Fill a medium saucepan with enough water to cover the onions and bring to a boil. Add the onions; simmer, covered, 3-4 minutes. Drain. When cool enough to handle, cut off the roots and peel away the tough skins.
2. Melt the butter in a nonstick skillet over medium-low heat, then add the onions. Cook, turning often, until golden brown, about 15 minutes. Add the sugar and cook, stirring, until the onions are glazed, about 5 minutes. Add the salt and pepper and keep warm.
3. Combine the curry powder, coriander, cumin, caraway, anise, and peppercorns in a small bowl. Coarsely grind the mixture in a spice grinder or mortar and pestle. Rub both sides of each salmon piece with a generous amount of the spice mixture.
4. Spray a large nonstick skillet with nonstick spray and set over high heat. Add the salmon and cook, turning once, until the fish is browned on the outside and opaque in the center, about 4 minutes per side.
5. Divide and arrange the lentils on each of 4 plates. Place the salmon in the middle of the lentils and garnish with the glazed onions and frisée.Posted by adam on May 09, 2004 | TrackBack