I try to incorporate fish in our diet at least once every two weeks. Winter can be tough because all you want to do is sleep and eat white, starchy carbs. But now spring is coming and when you want a light weeknight meal, this is a great option.
Once again we had green beans with this meal (recipe found here). I forgot to seed the cucumber, so it doesn't look perfect. I didn't notice a difference in taste either way. But I love the combination of rice wine vinegar, red pepper flakes and sugar. It gives you a totally unique taste of the spicy/sweet combination.
This is another great easy weeknight meal. Once you mix together the sauce and toss the cucumbers, all you have to do is cook the fish. I steamed the green beans while I made the sauce and finished the green beans while the fish cooked.
As of today's post only 3 people have rated this recipe from 2008. They gave it an average rating of 3 out of 5.
Recipe by Alyson Haynes, Cooking Light, August 2008
Yield: 4 servings
- 4 cups sliced seeded peeled cucumber (about 2 large)
- 1/4 cup seasoned rice vinegar
- 2 tablespoons chopped fresh parsley
- 2 teaspoons sugar
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt, divided
- Cooking spray
- 1/4 teaspoon black pepper
- 4 (6-ounce) salmon fillets
- 4 teaspoons chopped unsalted, dry-roasted peanuts
Preparation1. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 teaspoon salt and black pepper over fish. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet in each of 4 shallow bowls, and top each serving with 1/2 cup cucumber salad and 1 teaspoon peanuts.
- Calories: 262 (38% from fat)
- Fat: 11g (sat 1.7g,mono 3.8g,poly 4.2g)
- Protein: 30.5g
- Carbohydrate: 8.9g
- Fiber: 1.3g
- Cholesterol: 81mg
- Iron: 1.7mg
- Sodium: 666mg
- Calcium: 41mg