Bourbon-Glazed Salmon
Marinade: to be made TWICE
3 tablespoons brown sugar
3 tablespoons bourbon
2 tablespoons low sodium soy sauce
1 tablespoon fresh lime juice
1 teaspoon ground ginger
3/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
4 (6 ounce) salmon fillets, without skin
1 tablespoon oil
1/4 cup green onions, sliced
Combine the first 7 ingredients in a large zip-lock bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning once halfway through time.
Combine the first 7 ingredients again in a small bowl and set aside.
Remove fish from refrigerator and remove from marinade. Pat well with paper towel to dry.
Place the second marinade mixture in a small saucepan and bring to a boil; lower heat and let simmer until reduced by half. Set aside while you cook the fish.
Heat a large nonstick skillet over medium-high heat. Season fish with a light sprinkling of salt. Add the oil to the pan and once it shimmers, add the fish to the pan. Cook fish 2 to 4 minutes per side, until fish flakes easily when tested with a fork or until desided degree of doneness.
Place one fillet on each of four plates; drizzle each serving with some of the sauce and sprinkle with the sliced green onions.
Mexican
Stuffed Peppers with Quinoa and Black Beans
4 large bell peppers, any color, sliced in half stem-to-tip, seeds removed
1 cup quinoa
1/2 medium onion, diced
1 15-ounce can black beans, rinsed and drained
1 roma tomato, seeded and diced
1 4-ounce can diced green chiles, don't drain
1/4 cup cilantro, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Monterey jack cheese, grated
1 cup cheddar cheese, grated
1 recipe (or 1 28-ounce can) red enchilada sauce (or 1 28-ounce can)
Add
quinoa and onion to a large saucepan with 2 cups of water and a pinch of salt.
Bring to a boil over medium-high heat. Boil 5 minutes, cover, turn off heat and
let steam 15 minutes. Fluff with a fork.
In
the meantime, microwave pepper halves 2-3 minutes to soften slightly.
Pour
quinoa/onion mixture into a mixing bowl. Stir in black beans, tomato, green
chilies, cilantro, half the cheese, salt and pepper. Stir to combine.
Pour
enchilada sauce into a 9x13" baking dish. Divide quinoa mixture among
peppers. Nestle stuffed peppers into the enchilada sauce. Top with the
remaining cheese.
Cover
the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook
about 5 minutes longer. Serve peppers drizzled with enchilada sauce.
Red
Enchilada Sauce
2 tablespoons olive oil
2 tablespoons flour
1 tablespoon chili powder
1/2 to 1 chipotle chile canned in adobo, rinsed and minced
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon salt
1 8-ounce can tomato sauce
2 cups water
Heat
oil in a large saucepan over medium heat. Add flour and chili powder; cook 2-3
minutes, stirring often. Add remaining ingredients and stir to combine.
Bring
sauce to a boil and reduce to a simmer. Simmer about 10 minutes.
Makes
about 3 1/4 cups sauce.
