Southwestern Glazed Salmon

Adapted from Cooking for Two: 120 Recipes for Every Day and Those Special Nights by Mark Scarbrough and Bruce Weinstein (Morrow Cookbooks, 2005)

Mayonnaise makes an easy but decadent glaze for salmon fillets—much like hollandaise sauce, but without the work. Here, it's spiked with lime and chili powder.

Serve this easy entrée with a fresh salad of baby spinach leaves, walnuts, and soft goat cheese, dressed with a light vinaigrette.

• Two 6-ounce salmon fillets
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh cilantro
• 1/4 cup mayonnaise (regular or low-fat, but not nonfat)
• 1 1/2 teaspoons lime juice
• 1 small garlic clove, crushed
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt

• 1. Position the rack in the center of the oven and preheat the oven to 500°F. Rub the flesh and skin of the salmon fillets with the olive oil. (Doing this will also allow you to check for bones, so rub carefully but thoroughly. If you find any bones, pull them out with your fingers or a pair of tweezers.) Coat the flesh of the fillets with the chopped cilantro.
• 2. Mix the mayonnaise, lime juice, garlic, chili powder, and salt in a small bowl until uniform. Spoon this mixture on top of the fillets, spreading it out to cover the flesh.
• 3. Heat a large, oven-safe skillet, preferably cast-iron, over high heat. Add the fillets, skin side down. Shake once to make sure they don't stick; if they do, loosen gently with a spatula. Cook for just 1 minute, then place the skillet in the oven and bake for 10-12 minutes, or until the glaze is set and the salmon is cooked but still pink in the center. You can also check for doneness by inserting a knife into the flesh, then touching the side of the blade gently to your lips; it should feel warm. Serve at once.

Nutrients per serving:
Calories: 402
Fat: 24g
Cholesterol: 104mg
Carbohydrate: 3g
Sodium: 641mg
Protein: 40g
Total dietary fiber: 0g

January & February 2006

Photographer: iStockphoto.com/M_Studio

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