Mustard-Glazed Salmon with Lemony Potatoes and Snap Pea Salad

PREP 5 MIN  COOK  15 MIN  SERVES 4

1 lb baby red potatoes halved or quartered if large
1/4 cup fat-free mayonnaise
1 Tbsp coarse-grained Dijon mustard
1/2 tsp salt
1/2 small English (seedless) cucumber, diced
1 cup sugar snap peas, strings removed
2 Tbsp chopped red onion
2 Tbsp unseasoned rice vinegar
4 (6-ounce) salmon steaks, 1-inch thick
1 1/2 tsp olive oil
1/2 tsp grated lemon zest


1. Put the potatoes in a medium saucepan and add enough water to cover; bring to boil over medium high heat. Reduce the heat and simmer, covered, until tender about 8 minutes; drain.

2. Meanwhile, spray the rack of a broiler pan with olive oil nonstick spray and preheat the broiler.

3. Combine the mayonnaise, mustard, and 1/8 tsp of the salt in a small bowl; set aside.
Combine the cucumber, snap peas, onion, vinegar, and 1/8 tsp of the salt in a serving bowl; set aside.

4. Place the salmon steaks on the broiler rack and broil 5 inches from the heat 4 minutes. Turn and broil 2 minutes longer. Spread the mustard mixture evenly over the salmon steaks. Broil until the salmon is just opaque in the center and the topping is lightly browned, about 2 minutes longer.

5. Toss together the potatoes, oil, lemon zest, and the remaining 1/4 tsp salt. Serve the salmon with the potatoes and snap pea salad.

PER SERVING (1 SALMON STEAK, 3/4 CUP POTATOES, GENEROUS 1/2 CUP SALAD): 337 CAL, 11 G SAT FAT, 0 G TRANS FAT, 97 MG CHOL, 603 MG SOD, 25 G CARB, 4 G FIB, 33 G PROT, 59 MG CALC.
PointsPlus Value: 8


Time-Saver: Use 1/2 tsp lemon and pepper seasoning instead of the lemon zest and salt.


Simply delicious! 


Obviously by my picture you'll notice that my potatoes weren't just red potatoes; we opted for a small 2 lb. bag of small mixed potatoes. I baked the whole bag and just doubled the potato coating. This allows some left-overs and/or also allows our potato-lovers to take more potatoes for their meal (ah-hum... teenagers love carbs!). I also opted to use the 1/2 lemon and pepper seasoning mentioned in the time-saver tip - instead of the lemon zest and salt. 


I wasn't sure about the rice vinegar since I've never used this before - Read the back label and it's indicated that you can use this in salads too; so I decided "what the heck - might as well try it now". This actually turned out to be pretty good! Glad I did try it!


I also opted to double the snap pea salad; again so that I can have left-overs (tomorrow's lunch!) - and also because I wanted to use the entire cucumber. ;-)


Everyone enjoyed it! :-)

Shrimp and Scallops Veracruz

PREP  15 MIN COOK 15 MIN SERVES 4

1/2 lb shelled and deveined large shrimp

1/2 lb sea scallops

Juice of 1/2 large lime

1 Tbsp extra-virgin oilve oil

1 chopped onion

3 minced garlic cloves

2 tsp minced fresh oregano

1 3/4 cup canned no-salt-added crushed tomatoes (from 28-oz can)

2/3 cup pitted and quartered picholine olives

2 Tbsp chopped pickled jalapeños

1 Tbsp picking juice

1. Combine shrimp, scallops, lime juice and salt in medium nonreactive bowl. Cover and chill 30 minutes.

2. Heat oil in large skillet over medium-high heat. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add garlic and oregano; cook, stirring, until fragrant, about 45 seconds. 

Add crushed tomatoes, olives, and pickled jalapeños and picking juice; bring just to boil, stirring, about 2 minutes.

3. Stir in shrimp and scallop mixture. Reduce heat and simmer, covered, until seafood is just opaque in center, about 7 minutes. 

PER SERVING (ABOUT 3/4 CUP): 169 CAL, 8 G TOTAL FAT, 1 G SAT FAT, 0 G TRANS FAT, 96 MG CHOL, 758 MG SOD, 9 G TOTAL CARB, 4 G TOTAL SUGAR, 2 FIB, 17 G PROT, 107 CALC.

PointsPlus Value: 4

Meh, this wasn't a favorite. My spouse and I both agreed that the olives and jalapeños combined add somewhat of a unique combination with the sauce. Had a 'kick' on the spiciness-level but again the olives threw me off.

We found that, cause we're used to tasting the sweetness from the scallop - this recipe didn't provide the flavours we had been expecting; again this is a different recipe and we're not accustomed to this type of taste-combination. 

For all you sea food lovers out there this might be more along your lines for favorite.  

Asian Shrimp and Snap Pea Stir-Fry

Makes 4 servings.
PointsPlus value per serving: 7 


10 ml (2 tsp) canola oil
1 large garlic clove, minced
10 ml (2 tsp) fresh, ginger root, grated
1 small red onion, thinly sliced
500 ml (2 cups) sugar snap peas
500 g (1 pound) shrimp, frozen, large, thawed, drained, peeled and deveined
250 ml (1 cup) canned chicken broth, divided
6 ml (1 1/2 tsp) cornstarch
30 ml (2 Tbsp) low-sodium soy sauce
1 ml (1/4 tsp) crushed red pepper flakes, or to taste
2 ml (1/2 tsp) unpacked brown sugar
500 ml (2 cups) cooked brown rice


Heat oil in large nonstick skillet over medium-high heat.
Add garlic, ginger, and onion; cook, stirring frequently, 1 minute.
Add sugar snap peas; cook until crisp-tender, stirring frequently, about 3 minutes.
Add shrimp; cook until shrimp are almost cooked through and turn pink; about 3 minutes.

Meanwhile, in a small bowl, mix together 1/4 cup broth and cornstarch; stir well to blend.
Add remaining 175 ml (3/4 cup) broth and soy sauce.

Pour broth mixture into skillet, scraping up any browned bits with a spoon;
stir in red pepper flakes and sugar. Reduce heat to low and simmer until sauce thickens and
shrimp are completely cooked, about 2 minutes.

Serve over rice.

Yields about 250 ml (1 cup) shrimp-vegetable mixture and 125 ml (1/2 cup) rice per serving.

Now when I did this recipe last night, I had purchased the smaller shrimp vs the bigger ones - hence why my picture displays a lot of shrimp. If you were to use the bigger shrimps then obviously your outcome will look a little different. Also I cooked my red onions a little longer then I had wanted.
However overall this recipe was a success with myself, my husband and teenage son!