Salmon with Cajun Blackening Spices

Great rub...I thought this was going to be spicy because its Cajun, but its actually very mild and full of flavor.. This was used on salmon but can easily be used on any type of meat. I would suggest leaving it on for about 24 hours if its NOT fish.  So here it is..I got this rub from a book called Cook simply everything...Yum Yum

Ingredients:

1tbsp ground cummin seeds
1 tbsp coriander seeds, crushed ( If you have a spice rack...then you probably have this. I just used the bottom of a cup to grind it up.)

1 tbsp dried ground garlic ( or garlic powder)
2 tbsp paprika or pimento (smoked spanish paprika)
1 tbsp coarsley ground white or black pepper
1 tbsp dried thyme
1 tsp dried oregano
1 tbsp fine salt ( The recipe actually calls for 2 tbsp but i thought it was kinda salty.)

Directions:
1. Mix all the ingredients together and rub on each side of salmon. Let sit for 15 minutes.

2. Saute salmon in olive oil .Thicker piece- 5 to 7 minutes on each side. . Thinner piece- 2 to 4 minutes on each side To check doneness use a fork in the middle of the salmon. If it flakes easily, then it is done.

Marinated Salmon with Mango-Kiwi Relish

This salmon recipe was very light. The relish gave it a really fresh taste to it. Very easy and quick recipe. Enjoy! (Provided by cookinglight.com)

Serve over mixed greens, steamed couscous, or on toasted sourdough bread for a fish sandwich.

Yield: 4 servings (serving size: 1 salmon fillet and 1/4 cup relish)

Ingredients

• Salmon:
• 1  tablespoon  honey
• 2  teaspoons  low-sodium soy sauce (regular)
• 1  teaspoon  olive oil
• 1/4  teaspoon  black pepper
• 1 tsp salt
• 4  (6-ounce) salmon fillets (about 1 inch thick)
• Cooking spray
• 
  Relish:
• 1/2  cup  diced peeled mango
• 1/2  cup  cubed peeled kiwifruit
• 1/4  cup  chopped fresh cilantro (I'm not a big fan so I used about a tbsp)
• 1/4  cup  fresh orange juice

Preparation

To prepare salmon, combine first 5 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally.
While fish marinates, heat grill pan or large nonstick skillet over medium-high heat (Medium heat). Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork.
While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.

Walnut & Rosemary Oven-Fried Chicken

This recipe was suprisingly moist. I decided to make this because I had some extra walnuts hanging around. This recipe goes really well with a salad or can be sliced and made into chicken strips. As before this recipe is from cookinglight.com...I really love this website...if you know of any others, please share.

* ( The words in parenthesis are my adaptations to the recipe.)

Get the crispy taste of fried chicken for less than 300 calories. Add kid appeal to this dish with a honey-mustard dipping sauce.

Ingredients

• 1/4  cup  low-fat buttermilk (mix a little less than 1 cup of milk with 1 tbsp of lemon juice to substitute)
• 2  tablespoons  Dijon mustard
• 4  (6-ounce) chicken cutlets
• 1/3  cup  panko (Japanese breadcrumbs)
• 1/3  cup  finely chopped walnuts (blend then measure)
• 2  tablespoons  grated fresh Parmigiano-Reggiano cheese (If you like parmesan cheese, than Reggiano should be a staple in your fridge.)
• 3/4  teaspoon  minced fresh rosemary (or dried)
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  freshly ground black pepper
• Cooking spray
• Rosemary leaves (optional)

Preparation

1. Preheat oven to 425°.

2. Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.
3. Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.
4. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes(17 min) or until chicken is done. Garnish with rosemary leaves, if desired.

Baked Egg Rolls with Green Salad

This recipe comes from www.cookinglight.com. I did alter some of the ingredients and they are in parenthesis. This was an awesome recipe. I will be putting this one down as one of my all time favorite recipes. I have provided a picture of my final product...looks good enough to eat.


Ingredients

    * Egg rolls:
    * 2/3  cup  coarsely chopped celery
    * 2/3  cup  coarsely chopped carrot
    * 2  cups  shredded cabbage
    * 1/2  teaspoon  vegetable oil
    * 2/3  cup  chopped onion
    * 1/2  teaspoon  minced peeled fresh ginger
    * 1  garlic clove, minced
    * 1/2  pound  ground turkey breast ( I just used ground turkey, I think it keeps it a little more moist)
    * 1 1/2  tablespoons  low-sodium soy sauce
( regular soy sauce)
    * 1/4  teaspoon  black pepper
    * 14  egg roll wrappers
    * 1  large egg white                                                                                    
    * Cooking spray
   

      Sauce:
    * 3/4  cup  low-sodium soy sauce ( regular soy sauce)
    * 6  tablespoons  rice vinegar
    * 2  tablespoons  dark sesame oil ( regular sesame oil)
    * 1  tablespoon  minced peeled fresh ginger
    * 1/3  cup  thinly sliced green onions (optional)( I added these for special effect)

Preparation

Preheat oven to 425°.

Combine celery and carrot in food processor ( or blender), and pulse 10 times or until finely chopped.  (I would suggest blending then measuring the carrots and celery separatley for more accurate measurments.)

Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add turkey; cook 5 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.

Place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you (wrapper should look like a diamond). Trim 1 inch off right and left corners of wrapper. Spoon 3 tablespoons turkey filling into center of wrapper. Fold lower corner of egg roll wrapper over filling. Fold in trimmed corners. Moisten top corner of wrapper with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, turkey filling, and egg white.

Lightly(GENEROUSLY)  coat egg rolls with cooking spray, and place, seam side down, on a baking sheet coated with cooking spray. Bake at 425° for 18 minutes or until golden brown. ( then turn the egg rolls around and cook it for about 8 more minutes. This will really give you the crispiness you want without all the fat)

To prepare sauce, combine 3/4 cup soy sauce, vinegar, sesame oil, and 1 tablespoon ginger; serve with egg rolls. Garnish with green onions, if desired.