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- Smoked Mackerel with Vegetables
- Smoky Mustard-Maple Salmon
- Sweet N' Sour Cod
- VEGETARIAN
Smoky Mustard-Maple Salmon
Ingredients (for 2 people):
Smoky Mustard-Maple Salmon • 1 1/2 Tbsp whole-grain or Dijon mustard • 1 1/2 tsp pure maple syrup • 1/8 smoked paprika or ground chipotle pepper • 1/8 tsp freshly ground pepper • Pinch of salt • 2 4 oz skinless center-cut wild-caught salmon fillets • Sautéed Spinach with Toasted Sesame Oil • 2 tsp toasted sesame oil • 1 Tbsp sesame seeds • 2 cloves garlic, minced • 2 tsp minced ginger • 1 10 oz bag fresh spinach, tough stems removed • 2 tsp rice vinegar • 1 tsp reduced-sodium soy sauce • Spiced Pinto Beans • 1 small onion, chopped • 1 small clove garlic, minced • 1/2 jalapeño, minced • 1/2 chili powder • 2 tsp canola oil • 1 cup canned pinto beans, rinsed • 2 Tbsp broth or water • 1/4 tsp cumin • 1/4 tsp salt • 1 Tbsp chopped fresh cilantro
1 portion contains 376 cal • 35 g protein • 34 g carbs • 10 g fiber
Preparation
Smoky Mustard-Maple Salmon
- Preheat oven to 450°F. Line a small baking sheet or baking pan with foil and coat with cooking spray.
- Combine mustard, maple syrup, paprika (or chipotle), pepper and salt in a small bowl. Place salmon fillets on the prepared baking sheet. Spread the mustard mixture evenly on the salmon. Roast until just cooked through, 8 to 12 minutes.
Sautéed Spinach with Toasted Sesame Oil
- Heat oil in a large nonstick skillet or Dutch oven over medium-high heat.
- Add sesame seeds, garlic and ginger; cook, stirring, until fragrant, about 30 seconds.
- Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and soy sauce. Serve immediately.
Spiced Pinto Beans
- Sauté onion, garlic, jalapeño and chili powder in oil in a small saucepan until softened.
- Add beans, broth (or water), cumin and salt. Coarsely mash half of the beans in the pot and simmer until heated through. Stir in cilantro.
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