Cooks Corner: Sesame Salmon

 

 

Sesame Salmon, Photo AICR

 

 

Glaze

• 3 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. mirin (any sweet white wine maybe substituted)
• 1/2 cup low-sodium chicken broth
• 1/2 tsp. honey
• 1 tsp. grated fresh ginger
• 3 cloves garlic, minced
• 2 tsp. cornstarch
• 3 Tbsp. water

Salmon

• 1 large egg white
• 2 Tbsp. cornstarch
• 1 lb. (4, 4-oz.) salmon fillets
• 2 Tbsp. sesame seeds, toasted
• 1 Tbsp. sesame oil

Directions

1. Whisk together soy sauce, mirin, broth, honey, ginger and garlic in saucepan. Set aside. In another bowl, whisk together cornstarch and water. Set aside.
2. Whisk egg white and cornstarch in small bowl. Liberally brush skinless side of each fillet with egg mixture and sprinkle with seeds evenly, pressing gently to coat.
3. Heat oil in large skillet over medium-high heat. Gently place fillets, seed side down, and cook until the seeds are golden brown, about 5 minutes. Very gently turn over and continue cooking through, about 3 minutes.
4. Over medium heat, simmer soy sauce mixture, stirring constantly, about 2 minutes. Whisk in the cornstarch mixture and continue simmering until sauce thickens, about 1 minute.
5. Spoon glaze over fillets. Serve immediately.

SOURCE:  AICR ; October 15, 2013 | Issue 474

National Strawberry Sundae Day!

BY Anthony J Sepe

I gave a talk to teenagers at the hospital. I wanted to make the talk interesting and make the talk fun for them, too. My presentation was called: “THE TEEN MACHINE: Let’s Wrap-- & have a Smoothie!!! I decided to focus on the “strawberry” and not the sundae, in “National Strawberry Sundae Day.”  Therefore, we made several smoothie’s, and the following fresh Strawberry Pineapple Banana Smoothie recipe is my own original recipe, which I would like to share with you; however, when you use or print this recipe, please give proper attribution credit, © 2000-20013 Medical Nutrition Therapy Services Anthony J Sepe “Blog: From A Dietitian’s Perspective” http://fromadietitiansperspective.blogspot.com.  All rights reserved.

STRAWBERRY PINEAPPLE BANANA SMOOTHIE

© Medical Nutrition Therapy Services, Recipe courtesy Anthony J Sepe, 2000-2013.

Ingredients:

1. 4 Ice cubes, crushed

2. ½ cup strawberries

3. ½ cup crushed pineapple

4. ½ sliced banana

5. ½ c orange juice

6. ½ tsp. vanilla extract (optional)

Method:

Crush ice cubes in blender. Add strawberries, crushed pineapple, sliced bananas and orange juice to blender. Blend until smooth. Pour into glasses and serve; top with fruit.  Enjoy!

Cook’s Corner: Turkey Meatloaf with Lemon Rosemary Glaze

 

 

 

Prep: 20 minutes plus standing

Bake: 1  Hour plus standing

 

Meatloaf Ingredients:

1. Nonstick cooking spray
2. 1 large egg
3. 2 pounds 93 % lean ground turkey
4. 4 ounces shitake mushrooms, stems removed and thinly sliced (about 1 cup)
5. 1 small red onion, finely chopped
6. 1/2 red bell pepper, finely chopped
7. 1/2 cup low fat milk
8. 1/2 cup old fashioned rolled oats
9. 1 Tablespoon chopped fresh rosemary leaves
10. 1 Tablespoon fresh lemon juice
11. 1 teaspoon lemon zest
12. 3/4 teaspoon salt
13. 1/3 teaspoon ground black pepper

 

GLAZE:

1. 3 Tablespoons light brown sugar
2. 1 Tablespoon chopped fresh rosemary leaves
3. 1 Tablespoon Dijon mustard
4. 1 Tablespoon fresh lemon juice
5. 1 teaspoon lemon zest

Method:

1. Preheat oven to 350 degrees.  Spray 9x5 inch loaf pan with nonstick cooking spray.  In large bowl, lightly beat egg.  Add remaining meatloaf ingredients and gently mix until just combined. with rubber spatula. evenly spread turkey mixture in prepare pan.  Bake 30 minutes.
2. In small bowl, whisk together glaze ingredients. Spoon glaze over top of meatloaf. Bake meatloaf 39 minutes longer or until internal temperature reaches 155 degrees.  Let stand 5 minutes before slicing.

 

Nutritional Values per Serving:

204 Calories 8g fat, 2g sat fat 90mg cholesterol 311 mg sodium 11g  carbohydrates 1g Fiber 22g Protein

Source: Med Shoppe Pharmacy