Everyday Food - Martha Stewart Living Magazine [48]
3 Add tomatoes, artichokes, and remaining ¼ cup water to skillet; season with salt and pepper. Cook over medium-high heat, stirring frequently, until tomatoes begin to soften, 6 to 8 minutes. Stir in remaining ½ cup parsley. Serve lamb with tomato mixture and pistachio sauce.
PER SERVING: 712 calories; 55.7 grams fat; 36.5 grams protein; 18.8 grams carbohydrates; 6.9 grams fiber
Although they are a little more expensive than other cuts, lamb loin chops are incomparably tender. Take care to cook them properly, preferably to no more than medium-rare (so they remain pink in the center).
SALMON WITH BRAISED NAPA CABBAGE
In this richly flavored dish, the salmon and cabbage are cooked in rendered bacon fat; for a vegetarian variation, omit step 1 and start by heating two tablespoons olive oil in the skillet.
SERVES 4 PREP TIME: 25 MINUTES TOTAL TIME: 40 MINUTES
4 slices bacon (4 ounces), cut into 1-inch pieces
1½ pounds skinless salmon fillet, cut into 4 pieces (lengthwise, then crosswise)
Coarse salt and freshly ground pepper
1 napa cabbage (about 2½ pounds), halved, cored, and thinly sliced crosswise
3 tablespoons white-wine vinegar
1 In a large, deep skillet with a tight-fitting lid, cook bacon over medium heat until crisp, turning occasionally, 5 to 8 minutes. With a slotted spoon, transfer to a paper towel–lined plate to drain. Pour off all but 2 tablespoons rendered fat from skillet.
2 Raise heat to medium-high. Season salmon on both sides with salt and pepper. Cook until browned, 1 to 2 minutes per side (salmon will finish cooking later). Transfer salmon to a plate.
3 Put as much cabbage into skillet as will fit; add vinegar. Cover; cook, tossing occasionally, adding more cabbage as it wilts. Once all cabbage has been added, cook, covered, until tender, 10 to 12 minutes. Season with salt and pepper.
4 Stir in bacon, and place salmon on top. Cover; cook until salmon is opaque throughout, 3 to 5 minutes. Divide cabbage mixture among four plates, top with salmon, and serve.
PER SERVING: 336 calories; 13.4 grams fat; 39.8 grams protein; 8.3 grams carbohydrates; 3.7 grams fiber
If you’re not going to use all of the bacon in a package within a few days, wrap the uncooked portion tightly in plastic, then freeze in a resealable plastic bag up to 1 month. For convenience, you may want to wrap a few strips together for single servings. Thaw frozen bacon in the refrigerator before cooking.
ASIAN SALMON PATTIES
Uncooked salmon patties can be refrigerated, tightly wrapped in plastic, up to one day. Or wrap individually and freeze up to two months in a resealable plastic bag (thaw in refrigerator before cooking). Serve with the mayonnaise and noodles below, or mixed greens.
SERVES 4 PREP TIME: 20 MINUTES TOTAL TIME: 45 MINUTES (WITH FREEZING)
1½ pounds skinless salmon fillet, finely chopped
2 shallots, minced
2 tablespoons finely grated peeled fresh ginger
1 large egg, lightly beaten
¼ teaspoon crushed red-pepper flakes
Coarse salt and freshly ground pepper
Lime wedges, for serving
Sesame Mayonnaise, for serving (recipe below)
1 In a large bowl, gently combine salmon, shallots, ginger, egg, red-pepper flakes, 1 teaspoon salt, and 1 teaspoon pepper. Form mixture into eight equal patties, about 1 inch thick, packing each firmly; transfer to a plate. Freeze until just firm, about 20 minutes.
2 Heat a large nonstick skillet over medium-high. Cook salmon patties (working in batches, if necessary) until browned on both sides and just opaque throughout, 4 to 6 minutes per side. Serve with lime wedges and sesame mayonnaise.
PER SERVING (WITHOUT SESAME MAYONNAISE): 269 calories; 12.1 grams fat; 35.6 grams protein; 2.3 grams carbohydrates; 0.1 gram fiber
⅓ cup mayonnaise
2 scallions, trimmed and thinly sliced
2 tablespoons fresh lime juice
1 teaspoon toasted sesame oil
In a small bowl, stir together mayonnaise, scallions, lime juice, and