FISH RECIPES: Pomegranate-Glazed Salmon with Mejadra . . . Pan-Seared Scalloped with Ginger Sauce
By: Herald Wire Reports,
Pomegranate-Glazed Salmon with Mejadra
½ cup dried lentils
½ cup long-grain rice
Small pinch saffron threads
Sea salt, fresh black pepper
6 tablespoons extra virgin olive oil, divided
2 tablespoons minced garlic
2 tablespoons minced peeled fresh ginger
2 tablespoons minced jalapeno pepper
4 6-ounce skinless salmon fillets
¼ cup pomegranate molasses
In a saucepan over medium-high heat, bring the lentils and just enough water to cover by an inch to a boil. Cook until just tender, about 30 minutes. Drain and set aside.
In another saucepan, bring the rice, saffron, 1 cup water and a pinch salt to a boil. Reduce heat, cover and simmer until the rice is tender and nearly all the liquid has been absorbed, 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
Heat 3 tablespoons of oil in a saute pan over medium heat. Add the garlic, ginger and jalapeno and cook until tender, 3 to 4 minutes. Add the lentils and rice to the pan, tossing to mix. Season with salt and pepper. Keep warm.
Preheat the oven to 400 degrees. Heat the remaining 3 tablespoons of oil in a large ovenproof saute pan, preferably nonstick, over high heat. Season the fish with salt and pepper on both sides and, when the oil is hot, add it to the pan. Cook until the bottom has a toasted brown crust, 3 to 4 minutes. Turn over and brush the fillets with a generous amount of molasses.
Transfer the pan to the oven and cook until the fish is opaque throughout when prodded with the tip of a knife, about 4 minutes.
Divide the lentils and rice among four warm plates, top with a salmon fillet and serve immediately.
Yield: Serves 4 as a main course.
Pan-Seared Scalloped with Ginger Sauce
1 medium carrot, peeled and quartered
1 shallot, quartered
1 2-inch piece fresh ginger, peeled and thinly sliced
1 clove garlic, halved
¼ cup dry white wine
1 cup fat-free, reduced-sodium chicken broth
1 tablespoon vegetable oil
1 pound sea scallops
¼ teaspoon pepper
1/8 teaspoon salt
Snipped chives for garnish
Combine carrot, shallot, ginger, garlic, wine and broth in a medium saucepan. Cook, uncovered, over medium heat 12 minutes or until liquid is reduced to about ½ cup. Strain; discard vegetables and reserve liquid.
Pat scallops dry with paper towel. Heat oil in nonstick skillet that has been sprayed with nonstick cooking spray over medium-high heat. Place scallops in single layer in pan. Cook until golden brown on bottom, about 4 minutes. Turn scallops. Sprinkle with salt and pepper. Cook 2 minutes or until second side is lightly golden. Reduce heat to low.
Pour reserved liquid over scallops. Simmer 1 minute or until scallops are done, stirring up any browned particles into sauce and spooning sauce over scallops.
To serve, arrange scallops in deep platter and spoon sauce over them and sprinkle chives.
Yield: Serves 4.
Approximate nutritional analysis per serving: 164 calories, 26 percent of calories from fat, 4 grams fat (trace saturated), 37 milligrams cholesterol, 6 grams carbohydrates, 22 grams protein, 286 milligrams sodium, 1 gram dietary fiber.