Pan-Seared Salmon with Asparagus & Mushrooms

Ingredients:

• 4 skinless salmon fillets about 1 inch thick (about 1 lb.)
• Kosher salt
• freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 2 cups assorted fresh mushrooms
• 1 cup onion, chopped
• 6 garlic cloves, minced
• 1 tbsp. chopped fresh thyme
• 1 cup dry white wine
• 1 cup clam juice, fish or chicken broth
• 2 cups asparagus, cut into 1 1/2-inch long pieces
• 1 cup cherry tomatoes, halved
• 1 tbsp. fresh flat-leaf parsley, chopped
• 1 tsp. fresh lemon juice
• fresh thyme sprigs (optional)

Makes 4 Servings

1. Thaw fish. Rinse fish; pat dry with paper towels. Measure thickness of fish fillets. Season with salt and pepper.
2. In a large skillet, heat 1 tablespoon of the oil over medium heat. Add mushrooms; cook about 5 minutes or until golden brown. Add onion, garlic, and thyme; cook until mushrooms are tender, stirring occasionally. Add wine. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until liquid is reduced to 1/4 cup.
3. Add clam juice or broth. Return to boiling; reduce heat. Simmer, uncovered, about 15 minutes more or until liquid is reduced to 3/4 cup. Add the asparagus. Cover and cook about 3 minutes or until asparagus is crisp- tender. Stir in tomatoes, parsley, and lemon juice. Season to taste with salt and pepper. Transfer to a serving platter and keep warm.
4. In the same skillet, heat the remaining olive oil over medium heat. Add salmon; cook for 4-6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork, turning once. Serve salmon over vegetable mixture. If desired, garnish with fresh thyme.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is an elegantly delicious dish that you can serve to anyone. Anyone who eats this dish will eat it up and forget that it's healthy for them. This dish is loaded with omega-3 fats, Vitamin D and other good stuff as well. If you're thinking about going out for dinner, cook this dish at home because you'll save money and it will taste just as good as what you would order at that fine restaurant. 

Mahi Mahi with Shallot-Mustard Sauce

Ingredients:

•  4 (1/4 lb.) mahi mahi filets
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 + 1/8 tsp ground black pepper
• 2 tsp oilive oil
• 2 shallots finely chopped
• 1/4 cup dry white wine
• 1/2 cup bottled clam juice
• 2 tbsp coarse-grained Dijon mustard

Makes 4 Servings

1. Sprinkle the mahimahi fillets with the thyme, salt and 1/4 tsp of the pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the mahimahi and cook until just opaque in the center, about 3 minutes on each side. Transfer to a plate and keep warm.
2. Add the shallots to the skillet and cook, stirring, until softened, about 5 minutes. Add the wine and cook, stirring, until reduced by half, about 3 minutes. Whisk in the clam juice, mustard and the remaining 1/8 tsp pepper; bring to a simmer and cook about 1 minute. Serve with Mahi Mahi.

WW Points Value: 3 per Serving (1 fillet and generous 2 tbsp sauce)

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. You can use any white fish with this recipe and it's just as delicious. If you don't like the taste of clams, don't worry. Clam juice don't have a strong taste in this dish but the white wine adds a nice scent and flavor to the dish. Make sure to use REALLY cheap white wine. You know, the kind you find at Trader Joe's.