Food Network Magazine - (11)November 2020

SALMON WITH ESCAROLE

AND WILD RICE SALAD
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

¾ cup quick-cooking wild rice mix
½ large head escarole, shredded
½ small red onion, sliced
½ cup chopped fresh parsley
¼ cup sliced sun-dried tomatoes
(not oil-packed; about 8)
¼ cup roasted salted pistachios,
roughly chopped
2 tablespoons lemon juice, plus
lemon wedges for serving
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 ounces herbed goat cheese, crumbled (about ½ cup)
4 skin-on salmon fillets (about 4 ounces each)

1. Cook the wild rice mix as the label directs. Fluff and set aside.


2. Toss the escarole with the red onion, parsley, sun-dried
   tomatoes, pistachios, lemon juice and 2 tablespoons olive oil
   in a large bowl. Add the warm rice, season with salt and pepper
   and toss again. Divide among plates and top with the goat cheese.


3. Heat the remaining 2 teaspoons olive oil in a large nonstick
   skillet over medium-high heat. Season the salmon with salt and
   pepper and add skin-side down to the pan. Cook until the salmon
   skin is crisp, about 4 minutes. Flip and cook until the salmon is
   just cooked through, about 2 more minutes.


4. Top each salad with a salmon fillet, skin-side up. Serve with
   lemon wedges.

Per serving: Calories 430; Fat 21 g (Saturated 5 g); Cholesterol 68 mg;
Sodium 527 mg; Carbohydrate 30 g; Fiber 6 g; Sugars 4 g; Protein 32 g

Salmon skin

is loaded with

omega-3 fatty

acids, which

boost heart

health.

weeknight

wellness

CHICKEN PULAO

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

2 big pinches of saffron threads (about ½ teaspoon)

3 tablespoons unsalted butter

2 small shallots, thinly sliced

Kosher salt

3 skinless, boneless chicken breasts

(about 8 ounces each)

1 teaspoon ground cumin

Freshly ground pepper

1 teaspoon grated fresh ginger

2 cloves garlic, grated

1 cup basmati rice, rinsed well

1 cup low-sodium chicken broth

⅓ cup frozen peas, thawed

½ cup whole-milk yogurt

1. Preheat the oven to 425 ̊. Mix the saffron and 1 tablespoon
   hot water in a bowl; set aside to steep. Melt 2 tablespoons butter
   in a medium dutch oven over medium-high heat. Add the shallots
   and a pinch of salt; cook, stirring, until golden brown and crisp,
   4 to 5 minutes. Remove to a small bowl with a slotted spoon.


2. Season the chicken on both sides with the cumin and a
   generous pinch each of salt and pepper. Add to the dutch oven
   and cook, turning once, until lightly browned on both sides,
   6 to 8 minutes; remove to a plate.


3. Add the remaining 1 tablespoon butter to the pot along with the
   ginger and garlic and cook until toasted, about 30 seconds. Stir in
   the rice until well coated, then pour in the chicken broth, ½ cup
   water, the saffron with its liquid, ½ teaspoon salt and a few grinds of
   pepper. Bring to a simmer, then stir, lay the chicken on top and cover.
   Transfer the pot to the oven and cook until the chicken is cooked
   through and the rice has absorbed the liquid, about 15 minutes.


4. Transfer the chicken to a cutting board and let rest 5 minutes.
   Add the peas to the rice; fluff with a fork. Season the yogurt with
   a pinch each of salt and pepper. Slice the chicken and serve
   with the rice. Drizzle with the yogurt and top with the shallots.
   Per serving: Calories 480; Fat 15 g (Saturated 7 g); Cholesterol 151 mg;
   Sodium 472 mg; Carbohydrate 39 g; Fiber 2 g; Sugars 3 g; Protein 45 g

This Indian

pulao is simple,

healthy and great

for weeknights.

It’s a one-pot

meal!

86 FOOD NETWORK MAGAZINE ●NOVEMBER 2020