Friday, February 4, 2011

Pan-Seared Salmon with Blueberry Mango Salsa

Pan-Seared Salmon with Blueberry Mango Salsa
Servings: 4
WW Points+: 5 per serving

For the salsa:
1/3 c. blueberries
1/3 c. ripe mangoes, peeled and diced
2 Tbsp. red onion, minced
2 Tbsp. red bell pepper, minced
1 Tbsp. fresh cilantro, minced
1 Tbsp. fresh lime juice
1 tsp. jalapeƱo pepper, minced
2 tsp. sugar
1/4 tsp. salt

For the salmon:
4 salmon fillets
2 tsp. Canola oil
Salt and pepper, to taste

For the salsa:
Combine all salsa ingredients in a medium bowl. Lightly crush with a fork to release the juices. Set aside.

For the salmon:
Heat the oil until shimmering in a non-stick skillet over medium-high heat. Add the salmon and cook for about 3 minutes on each side, pressing down on the fish once or twice with a spatula to make sure you get a good sear.

Serve each salmon fillet with some of the blueberry mango salsa.

NOTES: Perfect summer recipe - I just love the combination of savory, spicy and sweet!

Coconut Black Rice

Coconut Black Rice
Servings: 4
WW Points+: 3 per serving

1 Tbsp. butter
1/2 c. onion, diced
1.4 c. yellow bell pepper, diced
1/4 c. red bell pepper, diced
1/2 c. Chinese black rice
1/2 c. chicken stock
1/2 c. water
1/2 c. light coconut milk
1 Tbsp. sugar
1/2 tsp. salt
Pepper

Melt the butter over the medium heat in a large saucepan. Sauce the onions and peppers until the onions are translucent.

Add the rice, chicken stock, water, sugar and coconut milk and bring to a boil, stirring occasionally. Cover and reduce the heat to medium low for 30 minutes, or until almost the liquid is absorbed and the rice is creamy. Stir a few times before seasoning with the salt and pepper.

NOTES: After initially adding too much liquid, I thought I was in for disaster. But instead, I made a creamy, delicious side dish, almost like a risotto. The measurements above reflect this creamy result. Perfect alongside fish.