Sweet 'N' Hot Glazed Salmon

Here is a great recipe that you don't have to light the grill for. You can do it right in the oven. This recipe is for 4 servings


Sweet 'N' Hot Glazed Salmon



1 1/2 cups apricot nectar (the canned stuff)

1/3 cup chopped dried apricots

2 tbs honey

2tbs soy salt (the low sodium variety)

1 Tbs grated ginger (the fresh stuff - it's in the produce department)

2 cloves fresh garlic minced

1/8 tsp cayenne pepper

1/4 tsp cinnamon

One 3/4 pound salmon filet without the skin

Pre-heat boiler and grease your broiling pan

In a saucepan over medium heat, combine the nectar, apricots, honey, soy sauce, ginger, garlic cinamon and cayenne. Bring to a boil then reduce to a medium low and simmer for 20 minutes or until reduced by half. KEEP YOUR EYE ON IT. Stir occasionally so it won't stick. Don't walk away and watch Big Brother or something.

Remove 1/4 cup of the glaze for basting and set the rest aside

Set the salmon filet on the pan and brush with the glaze. Broil 3 inches from the heat for 8 - 12 minutes or until the salmon flakes easily with a fork. Gently turn once during cooking and baste frequently for the last 4 minutes. Serve with the remaining glaze.

Remember to stay in the kitchen while you cook this. It isn't something that you can just toss in the oven then go do something else!

Heres the nutritional stuff...

Calories 274, cholesterol 50 mg, sodium 321 mg, carbs 30, protein 18.3g

Have a nice dose of brown rice and a salad or some steamed veggies and you've got yourself a nice healthy meal!

Enjoy!

Chicken, Feta Cheese and Sun Dried Tomato Wraps

I know, i can hear some of you already. Feta Cheese? EWWWW! but before you put on your wrinkly yuck face - just give it a try. I swear it won't hurt you. Be happy I haven't thrown tofu at you yet!!

This particular recipe makes 4 serving. A serving is one wrap.

Chicken Feta Cheese and Sundried Tomato Wraps



Chicken, Feta Cheese and Sundried Tomato Wraps


Hey..lookie here! Two days in a row! Must be some type of record for me.

I know, i can hear some of you already. Feta Cheese? EWWWW! but before you put on your wrinkly yuck face - just give it a try. I swear it won't hurt you. Be happy I haven't thrown tofu at you yet!!

This particular recipe makes 4 serving. A serving is one wrap.

Chicken Feta Cheese and Sundried Tomato Wraps





2 four ounce boneless skinless chicken breast halves

1/4 cup sun-dried tomato dressing

8 sundried tomatoes (NOT oil packed)

1 cup boiling water

1/3 cup crumbled feta cheese

4 cups loosely packed FRESH spinach

4 ten inch whole wheat tortillas (Stop complaining - yes whole wheat)

1/4 cup sun-dried tomato dressing ( to drizzle on the wraps)

In a large resealable plastic bag place the chicken breast halves and 1/4 cup dressing. Refrigerate for at least two hours.

Pre-heat grill for high heat.

Combine the sundried tomatoes and boiling water in a bowl. Set aside for ten minutes. Drain well then thinly slice

Lightly oil grill grate. Discard the marinade. Grill the chicken for 12 - 15 minutes turning once

Cut chicken into strips and place into a bowl with the sundried tomatoes and spinach. Add feta and 1/4 cup dressing. Toss well.

Distribute the mixture between the 4 tortillas and wrap. Cut in half and enjoy cold or put it briefly back onto the grill until warm and crispy.

Nutritional Info Per Wrap: 390 Calories, 14.6g fat, 44mg cholesterol, 52.3 carbs, 23.4g protein

Enjoy!!

I've had this recipe and its awesome. Tuna steaks are best cooked a medium rare. Anything more takes away from the flavor of the fish. Don't worry - you won't get sick by eating it cooked that way. The worst thing you can do to a good piece of fish is to cook it to the consistency of shoe leather.
This particular recipe serves 4.

Sesame Seared Tuna

INGREDIENTS

1/4 cup soy sauce
1 tablespoon mirin (Japanese sweet wine)
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
4 (6 ounce) tuna steaks
1/2 cup sesame seeds
wasabi paste
1 tablespoon olive oil

DIRECTIONS

In a small bowl, stir together the soy sauce, mirin, honey and sesame oil. Divide into two equal parts. Stir the rice vinegar into one part and set aside as a dipping sauce.

Spread the sesame seeds out on a plate. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat.

Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side. Serve with the dipping sauce and wasabi paste.

Let me know how you like it!! Also let me know when you're cooking it and what time I should be there. This is one of my favorites!!