f o o d
| e v e r y d a y e a s y
S u p p e r
S o lu t io n s
T h i s y e a r , r e s o l v e t o s e r v e s c r u m p t i o u s
b u d g e t - f r i e n d l y m e a l s t h a t t a k e
o n l y m i n u t e s .
BY PEG
SM ITH
|
PHOTOS ANDY LYONS
R ECIPES AND
FOOD S T Y LIN G JIL L LUST
P e p p e r e d S a l m o n w i t h
R o a s t e d R o o t V e g e t a b l e s
s t a r t
t o
f i n i s h
30 m in u te s
B U D G ET $ 3 .8 7
4
m ed iu m ca rro ts, co a rse ly chopped
2
s m a ll beets, peeled and co a rse ly chopped
3
T b sp . o live oil
1
tsp . sea salt or salt
4
4 - to 5-o z. s k in le ss sa lm o n fille ts
1
tsp . co a rse ly g ro un d pepper blend or pepper
V
a
cup fro zen orange ju ic e co ncentrate, thaw ed
Chopped green o n io n s (o p tio nal)
1 . Preheat oven to 4 2 5 °F . In a baking pan com bine
carrots, beets, h a lf the oil and h a lf the salt. Roast,
uncovered, for
20
m inutes, stirrin g halfw ay through.
Transfer to a platter; cover to keep warm .
2 . M eanwhile, sprinkle salm on w ith rem aining salt
and the pepper. In a 12-in ch skillet, heat rem aining oil
over m edium -high. Add salmon; cook 3 minutes. T u rn ;
cook 3 m inutes more or until fish flakes easily. Transfer
to platter w ith vegetables. Add juice concentrate and
2
tablespoons wafer to skillet. Sim m er, uncovered,
about
1
m inute or until thickened; spoon over salmon.
Sprinkle green onions over all. Makes 4 servings.
e a c h
s e r v i n g
392
cal, 2 6 g fa t, 62 m g ch o l, 531 m g
sodium , 1 6 g c a rb , 3 g fib e r, 2 4 g p ro .
FLAVOR CHANGE-UP
Use other concentrates
like limeade or
pineapple-orange juice
in place of the orange
juice concentrate.
BETTER HOMES AND GARDENS | JANUARY
2011
| BHG.COM
