Reel ’em in on busy weeknights with seafood dinners that land on the table in 40 minutes or less.
•Set the table with speedy seafood suppers.
Salmon Supreme with Ginger Soy Sauce
Served with a nice green vegetable, this is my favorite meal to prepare on Friday nights. —Agnes Ward, Stratford, ON Takes: 25 min. • Makes: 4 servings 2 Tbsp. all-purpose flour 1 Tbsp. cornstarch
4 salmon fillets (4 oz. each) 1 Tbsp. canola oil
1/3 cup sherry or apple juice 2 green onions, chopped
1/4 cup minced fresh gingerroot 3 Tbsp. reduced-sodium
2 Tbsp. honey
1 Tbsp. balsamic vinegar
1/2 tsp. garlic powder
1. Combine flour and cornstarch. Dip fillets in flour mixture. In a nonstick skillet, cook salmon in oil over medium-high heat for 4-6 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
2. Add sherry, stirring to loosen browned bits from the pan. Stir in the
remaining ingredients; cook, stirring occasionally, for 2 minutes to allow flavors to blend. Serve with salmon. 1 fillet with 2 Tbsp. sauce: 319 cal., 16g fat (3g sat. fat), 67mg chol., 526mg sod., 15g carb. (10g sugars, 0 fiber), 24g pro.
Test Kitchen tip: The color of the flesh isn’t always the best indicator of freshness. All salmon varieties vary in color. King (Chinook) ranges from orange to red, Coho is typically pink and Sockeye is a vibrant red. Instead, your nose will let you know. If it’s fresh it shouldn’t have any aroma. If it smells “fishy” it’s past its prime.
Salmon Supreme with Ginger Soy Sauce Be kind to your heart and mind with salmon’s abundance of omega-3 fatty acids.