Recipes
- Roasted Red Pepper Spread
- Tortilla Chips Without Hips
- Grilled Tandoori Chicken
- Tomato-Basil Chicken
- Chicken Pot Pie with Cornbread Crust
- Grilled Beef Kebabs with Ginger-Soy Sauce
- Tailgate Chicken Teriyaki
- Grilled Chicken with Tomato-Avocado Salsa
- Toasted Pumpkin Seeds
- Pat Tovo's Mexican Black Bean Sausage Chili's
- Stacie Fortenberry's LOWFAT SPICY THAI CHICKEN
- Mary Diller's Ambrosia My Way
- Allen Susser's Pan-Roasted Red Snapper with Orange and Mango Salsa
- Grilled Chicken and Vegetable Kebabs with Yogurt Dressing
- Norma Redwine's SPAGHETTI SQUASH
- Tom Barr's Stuffed Peppers
- Laura Meyer's Turkey Burger Soup
- Asian Grilled Chicken Breasts
- Classic Light Potato Salad
- Lobster, Mango and Corn Salad in Watermelon and Grapefruit Vinaigrette
- Ancho Turkey Chili with Roasted Corn
- Banana, Yogurt and Granola Parfaits with Strawberry Sauce
- Pan-Seared Salmon with Summer Succotash
- White Bean Minestrone
- Spiced Pumpkin Bread
- Pan-Seared Pork Chops with Caramelized Apples and Onions
- Spinach and Mushroom Lasagna
- Mashed Baked Butternut Squash with Lemon and Mint
- Butternut Squash Soup with Caramelized Onions and Apples
- English Trifle
- Roasted Asparagus Salad
- Baked Tomato, Rice and Bean Casserole
- Roasted Cauliflower - by Jennifer Siembab
- Brussel Sprouts - by Amy B.
- Grilled Shrimp with White Bean Salad
- Apple Stuffed Chicken
- Acorn Squash and Apple Soup
- Monkey Bars
- Moroccan Chicken Stew
- Skinny Roasted Garlic Mashed Potatoes
- Barley, Mushroom and Winter Squash Risotto
- Shepherd's Pie with Vegetables
- Protein Power Balls
- Hearty Pasta and Bean Soup
- Chicken Dijon
- Sun-Dried Tomato Risotto
- Home-Style Meatloaf with Garlic Smashed Potatoes
- Hearty Pasta and Bean Soup
- Wild Salmon with Champagne Vinaigrette and Blood Orange
- Hearty Pasta and Bean Soup
- Broiled Salmon with Tarragon-Citrus Relish
- Roasted Sugar Snap Peas with Shallots
- Cucumber, Mango and Red Onion Salad
- Barbecued Chicken Burgers
- Rainbow Black Bean Salad
- Citrus Freeze
- Spinach and Ricotta Stuffed Manicotti
Pan-Seared Salmon with Summer Succotash
Serves: 4
Ingredients
• 4 salmon fillets, about 4-6 ounces each
• salt to taste
• freshly ground black pepper
• 2 tablespoons olive oil
• 2 cups summer squash,sliced about 1/3" thick
• 2 cups zucchini, sliced about 1/3" thick
• 1 cup sliced mushrooms
• 1 clove garlic, minced
• 1 cup cherry tomatoes, halved
• 2 cups corn, cut from the cob (about 4 ears)
• juice of 1 lemon
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh basil
Cooking Instructions
1. Preheat the oven to 350°F.
2. Season the salmon fillets on both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Sear the fillets on both sides until they are golden around the edges, about 3 minutes per side.
3. Transfer the seared fish to a baking sheet and continue cooking the fish in the oven until it is just cooked through, about 5 to 10 more minutes. (Thicker fillets will take a little longer.)
4. Meanwhile, heat the remaining tablespoon of olive oil in a medium-size skillet over high heat. Add the summer squash and zucchini and sauté for 1 minute. Add the mushrooms and cook for 4 more minutes. Add the garlic, tomatoes, and corn and cook for 1 to 2 minutes more. Add the dill and basil and remove from the heat.
5. Place a bed of vegetables on each plate. Place a piece of fish on top of the vegetables and drizzle each fillet with fresh lemon juice.
Nutrition Information
Serving Size: 1 fillet and about 1 1/2 cups succotash
Per Serving
Calories 256
Fat 9 g
Protein 25 g
Sodium 227 mg
Carbohydrate 23 g
Fiber 5 g
Saturated fat 1 g
