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15
15
Salmon with Julienned
Vegetables
Makes 2 servings
½ cup julienned carrots
1 cup julienned fennel bulb
1 cup julienned red potato
1
⁄
3
cup julienned shallot
½ cup julienned plum tomato
1½ tablespoons extra virgin olive oil,
divided
1½ teaspoons dry basil, divided
½ teaspoon finely chopped fresh
lemon zest
1 teaspoon kosher salt, divided
2 6-ounce pieces salmon fillet*
Place the carrots, fennel, potato, shallot, and
tomato in a medium bowl with 1 tablespoon of
the olive oil, 1 teaspoon of the basil, the lemon
zest, and ¾ teaspoon of salt. Toss to combine.
Arrange in an even layer in a 9-inch microwave-
safe pie plate and cover with a round of waxed
paper. Place in the Cuisinart
®
Compact
Microwave and microwave on high (PL 10) for 4
minutes. Add julienned squashes, stir and re-
cover. Microwave on high for 3 minutes longer –
vegetables should be not quite cooked.
Arrange salmon fillets over the vegetables.
Drizzle with the remaining olive oil, and sprinkle
with the remaining basil and salt. Cover with the
round of waxed paper. Microwave on high for 7
to 9 minutes – until salmon is flaky – timing will
depend on thickness of fish, and its tempera-
ture. Let stand for 2 to 3 minutes before serv-
ing. Serve hot. If desired, garnish with a wedge
of lemon and fronds from the fennel bulb.
Nutritional information per serving:
Calories 477 (40% from fat) • carb. 34g • pro. 38g
• fat 22g • sat. fat 3g • chol. 94mg • sod. 804mg
• calc. 106mg • fiber 4g
*It is important that they be of a similar and
equal thickness – if they are not evenly thick,
fold the thin portion under to make them equal.
Pesto Chicken Salad
Pesto Chicken Salad makes delicious
sandwiches. Use this method to poach
chicken for any recipe requiring cooked
chicken.
Makes 6 servings
2 cups low sodium chicken broth*
1 shallot, peeled and chopped
4 boneless, skinless chicken
breast halves,
about 6 ounces each
½ cup thinly sliced celery
1
⁄
3
cup chopped onion
2
⁄
3
cup light mayonnaise
¼ cup prepared pesto
Place chicken broth and shallot in a microwave-
safe baking dish or glass casserole and cover
with lid or waxed paper. Place in the Cuisinart
®
Compact Microwave and microwave on high
(PL 10) for 3 to 4 minutes to bring to a boil. Add
chicken, cover and microwave on medium-high
(PL 7) for 4 minutes. Turn chicken and cook,
covered, on medium-high for 4 to 5 minutes
longer. Let chicken cool in cooking liquid.
Place celery, onion, mayonnaise and pesto in a
medium bowl and stir to combine. When chick-
en has cooled completely, dice. Add to mayon-
naise mixture and toss gently to blend. Cover
and chill.
Serving suggestions:
Line individual plates with lettuce or spinach,
and garnish with tomato, cucumber or other
vegetables of choice. Pesto Chicken Salad may
also be used for sandwiches.
Nutritional information per serving:
Calories 289 (46% from fat) • carb. 4g • pro. 34g
• fat 15g • sat. fat 3g • chol. 99mg • sod. 283mg
• calc. 50mg • fiber 0g