For one, I'd like to eat more fish. So far, I haven't extended much beyond salmon and talapia. I know I like those two, so I don't stray too far. But, I really should. What fish do you recommend for someone who is a relative beginner with preparing fish?
Another food resolution is to bake with healthier products. For example, I want to replace white flour with whole wheat, white sugar with apple sauce, and other healthy subsitutions. I figure that if a treat can taste just as good with healthier options, why not use them?
Lastly (and this one will be the toughest for me), I'd like to incorporate more beans in my diet. I never eat beans. I don't even know how to cook with them. So, that'll be a challenge for me.
Related to the first goal, I tried out a new salmon recipe. This one comes from Josée Di Stasio via Ruth from Recipes 4 Every Kitchen. This recipe seemed like a great way to both stick to a food resolution and use my new baby. Isn't she pretty? She's an All Clad French Skillet. Her daddy doesn't understand why she is so special, but in time, he'll learn to love her.
This recipe is being sent to Michelle and Meeta's Monthly Mingle's Healthy Family Dinners
Spice Rubbed Salmon
Prep time: 5 minutes
Cooking time: 8-10 minutes
Serves 4 (I halved the recipe for two)
2 tbsp coriander seeds
2 tbsp mustard seeds
1 tbsp white or maple sugar (both Ruth and I used brown sugar)
2 tsp sea salt
4 salmon fillets
2 tbsp olive oil
1. Preheat the oven to 450°F/220°C
2. Coarsely grind coriander and mustard seeds in a coffee grinder or with a mortar and pestle.
3. Mix the spices, sugar, salt & pepper on a plate or wide bowl and coat the salmon fillets. Let the spices infuse the fish for a few minutes.
4. In an oven-proof skillet (one that can sustain high heat), heat the oil over medium heat on top of the stove. Brown fillets on top and bottom for 1-2 minutes per side. Take care not to burn the spice crust.
5. Transfer the skillet to the oven and roast for 5-8 minutes or until the fish is cooked.