Food Network Magazine - (01)January 2021

weeknight

cooking

SOY-MAPLE SALMON WITH

CAULIFLOWER AND PISTACHIOS

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

2 tablespoons low-sodium soy sauce

2 tablespoons pure maple syrup

1 teaspoon grated orange zest,

plus 1 tablespoon fresh orange juice

3 cloves garlic, smashed

4 5-ounce skinless center-cut salmon fillets (preferably wild)

4 cups cauliflower florets (from 1 small head)

¼ cup fat-free low-sodium chicken broth (or use water)

Cooking spray

Kosher salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

2 tablespoons dried cranberries

2 tablespoons chopped pistachios

2 tablespoons chopped fresh parsley

1. Preheat the oven to 400 ̊. Mix the soy sauce, maple syrup,

orange juice, 2 garlic cloves and 2 tablespoons water in a large

bowl; add the salmon and turn to coat. Cover and refrigerate

20 minutes.

2. Meanwhile, put the cauliflower and chicken broth in a

microwave-safe bowl; cover loosely with plastic wrap. Microwave

until tender, about 6 minutes.

3. Coat a rimmed baking sheet with cooking spray. Drain the fish,

season with salt and pepper and place on the baking sheet. Bake

until slightly golden around the edges, 8 to 10 minutes.

4. Meanwhile, heat the olive oil and remaining garlic clove in a

large skillet over medium-high heat; cook, breaking up the garlic

with a spoon, until softened, about 2 minutes. Add the cauliflower

and broth, the cranberries, pistachios, orange zest, parsley,

¼ teaspoon salt and pepper to taste. Cook, stirring, until heated

through. Serve with the salmon.

Per serving: Calories 280; Fat 11 g (Saturated 2 g); Cholesterol 66 mg;

Sodium 422 mg; Carbohydrate 13 g; Fiber 3 g; Sugars 8 g; Protein 32 g

SPICY SCRAMBLED EGGS

WITH CHORIZO AND BEANS

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

2 ounces dried chorizo, diced (about 1 small link)

1 red bell pepper, chopped

1 jalapeño pepper, chopped (remove seeds for less heat)

1 14-ounce can no-salt-added pinto beans, drained and rinsed

3 scallions, sliced

6 large eggs plus 2 egg whites

Kosher salt and freshly ground pepper

1 cup crushed baked tortilla chips (preferably low-sodium)

¾ cup shredded low-fat cheddar cheese (about 3 ounces)

2 tablespoons chopped fresh cilantro

1 avocado, pitted, peeled and sliced

2 tablespoons low-fat sour cream

1. Cook the chorizo in a large nonstick skillet over medium heat

until it just begins to brown, about 3 minutes. Add the bell pepper

and jalapeño and cook, stirring occasionally, until they begin to

sizzle, about 5 minutes. Add the beans and half of the scallions and

cook, stirring occasionally, until heated through, about 4 minutes.

2. Whisk the whole eggs and egg whites with ¼ cup water and

⅛ teaspoon each salt and pepper in a bowl. Add to the skillet

and cook, stirring with a rubber spatula, until just beginning to set,

about 2 minutes. Add the tortilla chips, cheese, half of the cilantro

and the remaining scallions and continue cooking, stirring, until

the eggs are just set, about 3 more minutes.

3. Divide the eggs among plates and top with the avocado,

sour cream and remaining cilantro.

Per serving:Calories 470; Fat 25 g (Saturated 7 g); Cholesterol 297 mg;

Sodium 672 mg; Carbohydrate 34 g; Fiber 10 g; Sugars 4 g; Protein 28 g

52 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2021

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