DAILY RECIPE MAY 19TH: THAI SALMON WITH ROASTED SESAME ASPARAGUS

Thai Salmon with Roasted Sesame Asparagus


If you have the need for speed, fish is the way to go for healthy — and satisfying — dinners. Our Thai Salmon gets a spicy boost from ground ginger and coriander and fiery red chili paste.





Nutritional Information
(per serving)

Calories 267
Total Fat 10g
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate 5g
Dietary Fiber --
Sugars --
Protein 39g
Calcium --

Tina Rupp
Serves: 4 Edit
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Yields: 4 main-dish servings


Total Time: 27 min

Prep Time: 15 min

Cook Time: 12 min


Oven Temp: 450
Ingredients
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1 pound(s) asparagus, ends trimmed
2 teaspoon(s) toasted sesame oil
1 teaspoon(s) kosher salt
1 teaspoon(s) freshly ground pepper
2 teaspoon(s) sesame seeds
1 tablespoon(s) Thai red chili paste
2 teaspoon(s) lime juice
1/2 teaspoon(s) ground coriander
1/2 teaspoon(s) ginger
4 (1 1/2-inch-thick) skinless salmon fillets, pin bones removed
Accompaniment:

Cooked jasmine rice (optional)

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Directions

Heat oven to 450 degrees F. On a baking sheet with sides, toss asparagus with oil, 1/2 teaspoon of the salt, and pepper; arrange in a single layer and roast 5 minutes. Sprinkle with sesame seeds; roast 5 minutes more, tossing until crisp-tender.
Meanwhile, combine chili paste, lime juice, coriander, and ginger until blended. Brush mixture over both sides of salmon, then season with the remaining 1/2 teaspoon salt.
Spray a large nonstick skillet with canola oil cooking spray and heat over medium-high heat. Add salmon fillets, rounded side down, and cook 4 minutes, until browned. Turn fillets and continue to cook 3 minutes for medium-rare, 5 minutes for medium, or until desired doneness. Serve with asparagus, and jasmine rice, if desired.

DAILY RECIPE MAY 9TH ORANGE-ALMOND CAKE WITH HONEY SYRUP

Orange-Almond Cake with Honey Syrup





In Greece, their sensational desserts are often soaked in honey. This orange infused dense coarse-crumbed cake, contains no eggs or oil. Be sure to soak the cake until all the syrup has been absorbed.



Ingredients

Cake:
3 cups of uncooked farina, such as Cream of Wheat - 10 minute cook time style (found in the hot cereal section)
1/2 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
2 cups plain low-fat yogurt
1 1/2 cups GOLDEN BLOSSOM HONEY
4 tablespoons frozen orange juice concentrate, thawed
grated zest of one orange
1/2 cup blanched slivered almonds, coarsely chopped

Syrup:
1 1/2 cups GOLDEN BLOSSOM HONEY
1 1/2 cups orange juice


Directions

Preheat oven to 350 °. Grease a 10-inch bundt pan, or coat with baking spray.

Cake:
In a large bowl, sift together farina, flour, baking powder and soda.

In a medium bowl whisk together yogurt, honey, orange juice concentrate and grated zest. Stir into farina mixture until combined. Add chopped almonds and stir well. Pour into prepared pan. While cake is baking prepare syrup, see directions below.

Bake cake 40 – 45 minutes until golden brown. Remove to a rack. Poke lots of holes into top of cake with a toothpick. Pour syrup over cake in pan. Let sit in pan overnight. If necessary use a knife to loosen sides of cake from pan. Turn out onto a cake plate.

Syrup:
While cake is baking prepare syrup. In a medium saucepan combine 1 1/2 cups honey with 1 1/2 cups orange juice. Bring to a boil and simmer at a low boil for 5 minutes. Remove from heat. Skim off any foam.

Serves: 8-12