Food Network Magazine - (05)May 2020

SHEET-PAN SALMON

WITH POTATO HASH
ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

1 pound red-skinned potatoes, sliced
2 bell peppers (1 red, 1 green), chopped
1 small onion, halved and sliced ¼ to ½ inch thick
3 tablespoons plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons drained jarred capers
4 cornichons
½ cup fresh parsley
¾ cup whole-milk yogurt
½ teaspoon grated lemon zest, plus 4 teaspoons lemon juice
1½ teaspoons Old Bay, plus a pinch
4 6-ounce salmon fillets (preferably wild)

1. Place a baking sheet in the upper third of the oven and preheat to
   450 ̊. Toss the potatoes, bell peppers and onion with 3 tablespoons
   olive oil, ½ teaspoon salt and a few grinds of pepper. Spread on
   the hot pan and roast, stirring halfway through, until the potatoes
   are tender and browned in spots, 15 to 20 minutes.


2. Meanwhile, roughly chop the capers, cornichons and parsley.
   Combine the yogurt in a bowl with the capers, cornichons and
   half the parsley. Stir in the lemon zest, 1 tablespoon lemon juice
   and a pinch of Old Bay; season with salt and pepper.


3. Coat the salmon with the remaining 1 teaspoon each olive oil
   and lemon juice and 1½ teaspoons Old Bay; season with salt. Stir
   the potato mixture and make space on the pan for the salmon
   fillets. Add the salmon to the pan and roast until the fish flakes
   easily with a fork, 7 to 10 minutes depending on the thickness.


4. Divide the salmon and potatoes among plates and top with
   the yogurt sauce. Sprinkle with the remaining parsley.

Per serving: Calories 440; Fat 20 g (Saturated 4 g); Cholesterol 85 mg;
Sodium 839 mg; Carbohydrate 26 g; Fiber 4 g; Sugars 6 g; Protein 39 g

LOW-

CALORIE

DINNER

QUICK BEEF GOULASH

WITH EGG NOODLES

ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

Kosher salt

2 boneless beef rib-eye steaks (about 1¼ pounds)

Freshly ground pepper

4 tablespoons unsalted butter

1 onion, diced

2 bell peppers (1 red, 1 yellow), chopped

1 tablespoon paprika

½ teaspoon caraway seeds

1 14-ounce can diced tomatoes

1 cup low-sodium beef broth

8 ounces extra-wide egg noodles (about 5 cups)

2 tablespoons chopped fresh parsley

½ cup sour cream

1. Bring a large pot of salted water to a boil. Slice the steaks as
   thinly as possible (about ⅛ inch) on an angle, trimming off any
   large pockets of fat. Season with salt and pepper. Melt
   1 tablespoon butter in a large skillet over medium-high heat.
   Add the meat, spreading it out in a single layer. Increase the
   heat to high and cook, undisturbed, until browned on the bottom,
   2 to 3 minutes. Remove the meat and any juices to a bowl.


2. Add 2 tablespoons butter to the skillet and reduce the heat
   to medium high. Add the onion and cook until starting to soften
   and brown, about 5 minutes. Stir in the bell peppers, paprika,
   caraway seeds, a big pinch of salt and a few grinds of pepper.
   Cook, stirring, until the spices are toasted, about 1 minute. Return
   the meat to the skillet along with the tomatoes, beef broth and
   1 teaspoon salt. Cover and bring to a boil, then reduce to a
   simmer and cook, partially covered, until the meat is tender,
   about 15 minutes. Season with salt and pepper.


3. Meanwhile, cook the egg noodles in the boiling water as the label
   directs. Drain and return the noodles to the pot; stir in the remaining
   1 tablespoon butter. Season with salt. Divide the noodles and stew
   among bowls. Top with the parsley and sour cream.
   Per serving: Calories 660; Fat 34 g (Saturated 17 g); Cholesterol 201 mg;
   Sodium 947 mg; Carbohydrate 52 g; Fiber 5 g; Sugars 9 g; Protein 37 g

MAY 2020 ●FOOD NETWORK MAGAZINE 55