Healthy Recipes for Lent

February 27, 2013

Warm Halibut Potato Salad

Cooking nutritious — and delicious — meatless meals for Lent has never been easier. These recipes start with Alaska Seafood, which is additive-free, lean, and full of healthful vitamins, minerals, nutrients and heart-healthy omega-3 fatty acids.
To find more easy, delicious, and healthy Lenten recipes, visit www.wildalaskaflavor.com.

Warm Halibut Potato Salad
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6
1 pound small white or red new potatoes
4 Alaska halibut fillets (4 to 6 ounces each), fresh, thawed or frozen
1 tablespoon olive oil
Pepper, to taste
1 teaspoon dried dill
2 tablespoons parsley, chopped
1 cup celery, chopped
1/2 cup red bell pepper, chopped
1 cup fresh (or canned mandarin orange segments
1 tablespoon fresh dill, chopped
1/2 teaspoon seasoning salt
1 package (5 ounces) arugula
Dressing:
1/2 cup green onions, sliced
2 tablespoons olive oil
1/2 cup orange juice
2 tablespoons Dijon mustard
Directions:
Boil potatoes in salted water just until tender; drain and cool slightly. Slice potatoes in 1/4-inch-thick rounds.
Meanwhile, rinse any ice glaze from frozen halibut under cold water; pat dry with paper towel.
Heat heavy nonstick skillet over medium-high heat.
Brush both sides of halibut with olive oil. Place in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep from sticking.
Turn halibut over; season with pepper and dried dill. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen halibut, or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Break into large chunks (removing skin, if any).
Mix parsley, celery, red pepper, orange segments, fresh dill, and seasoning salt together in large bowl. Add potatoes to celery mixture; stir.
For dressing, sauté green onions in olive oil. Add orange juice and Dijon; whisk. While warm, pour dressing over salad. Add halibut chunks and mix gently.
To serve, portion a handful of arugula onto plates; top with halibut potato salad.
Cook’s Tip: If using canned manda­rins, omit orange juice and use the juice in the can.

Salmon Penne with Green Beans Vinaigrette
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 5 (2 cups each)
Ingredients:
12 ounces whole wheat penne (or other pasta)
1/2 pound fresh green beans, trimmed and halved
Finely grated zest and juice of 1 lemon
1 tablespoon fresh thyme leaves
1/2 teaspoon garlic salt
3 tablespoons olive oil, divided
12 ounces Alaska salmon, fresh, thawed or frozen
Salt and freshly ground black pepper
Lemon wedges and sprigs of thyme, for garnish
Directions:
Cook pasta in boiling water for about 8 minutes, or according to package instructions, until al dente. Add green beans during the last 3 to 4 minutes of cooking time.
Drain pasta and beans, reserving 3 tablespoons cooking liquid, then return pasta, beans and reserved liquid to pan. Add lemon zest, lemon juice, thyme leaves, garlic salt and 2 tablespoons olive oil.
While pasta cooks, rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel.
Heat heavy nonstick skillet over medium-high heat.
Brush both sides of salmon with 1 tablespoon olive oil. Place
in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep from sticking.
Turn salmon over; cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 min­utes for fresh/thawed fish. Cook just until fish is opaque throughout.
Break into large chunks (removing skin, if any); add to pasta. Cook and stir gently over medium heat for 1 to 2 minutes. Sea­son to taste with salt and pepper. Garnish with lemon wedges and thyme sprigs.

Healthy, Delicious Dining All Year Long:
Eating seafood at least twice a week can help protect against heart disease, according to USDA 2010 Dietary Guidelines for Americans. To keep hearts healthy, the USDA recommends eating eight ounces of seafood per week, which is equivalent to two four-ounce servings. Here are ways you can add delicious, heart-healthy seafood to your diet:
* Choose seafood such as Alaska pollock, cod, halibut, sole, King and Snow crab, black cod and salmon, which offer nutritional benefits such as heart-healthy omega-3s.
* Prepare seafood so it’s lean and flavorful by using healthy cooking methods such as grilling, roasting or baking, and skipping calorie- and fat-laden methods such as frying, breading, or by adding rich sauces.
* Add flavor using spices and fresh or dried herbs as seasonings.
* Serve seafood with healthful sides, such as whole grains, roasted vegetables and crisp greens.

 

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