Light Salmon Supper

Broiled Asparagus with Cheesy Bread Crumbs

Serves 4

Peppered Boursin cheese also works well in this recipe.

1/4	cup plain bread crumbs
2	tablespoons unsalted butter , melted
1/3	cup Boursin cheese with garlic and herbs
3	tablespoons heavy cream
1/2	teaspoon grated lemon zest
2	pounds asparagus , tough ends snapped off

1. Adjust oven rack so that it sits 6 inches below heating element and heat broiler. Toss bread crumbs with 1 tablespoon melted butter in bowl and season with salt and pepper. Using fork, mix cheese, cream, and lemon zest in another bowl until paste forms.

2. Toss asparagus with remaining 1 tablespoon melted butter on large rimmed baking sheet and season well with salt and pepper. Spread asparagus in single layer on baking sheet and broil, shaking pan halfway through, until asparagus is tender and lightly browned, 8 to 10 minutes.

3. Transfer asparagus to broilersafe baking dish. Spoon cheese mixture over asparagus and toss to coat. Sprinkle with bread crumbs and broil until lightly browned, 30 to 60 seconds. Serve.

Couscous with Lemon and Herbs

Serves 4

Couscous, made from semolina and water, is technically not a grain, but a pasta. Because it is a great side dish and can be cooked like many grains, we include it here.

2	tablespoons extra-virgin olive oil
2	shallots , minced
1	clove garlic , minced
1 1/2	cups low-sodium chicken broth
1/2	teaspoon grated lemon zest
1	cup plain couscous
1/4	cup minced fresh basil or parsley
1	tablespoon fresh lemon juice

1. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the broth and lemon zest. Bring to a boil.

2. Stir in the couscous and remove the pot from the heat. Cover and let stand for 5 minutes. Fold the basil and lemon juice into the couscous. Season with salt and pepper to taste.

Seared Salmon with Balsamic Glaze

Serves 4

For a complete meal, serve the salmon with steamed broccoli and rice.

1/4	cup balsamic vinegar
1/4	cup orange juice
2	tablespoons honey
1/8	teaspoon red pepper flakes
1	sprig rosemary (5-inch)
2	teaspoons vegetable oil
4	skin-on salmon fillets , 6 ounces each, 1 to 1 1/4 inches thick
2	tablespoons unsalted butter

1. Whisk vinegar, juice, honey, and pepper flakes together in small bowl, then add rosemary. Heat oil in large nonstick skillet over medium-high heat until smoking. Season salmon with salt and pepper and cook, skin side up, without moving, until well browned, 4 to 5 minutes. Flip fish skin side down and cook until all but very center of fish is opaque, 2 to 3 minutes. Transfer to platter and tent with foil.

2. Wipe out pan with paper towels and lower heat to medium. Carefully pour balsamic mixture into pan (it will splatter). Simmer until thick and syrupy, about 5 minutes. Remove rosemary sprig. Whisk in butter, season sauce with salt and pepper, and pour over salmon. Serve.