Cooking Light Low-Sugar Recipes by Cooking Light

Author:Cooking Light [The Editors of CookingLight]
Language: eng
Format: epub
Publisher: TI Inc. Books
Published: 2020-03-04T20:30:00+00:00

2 cups cubed avocado

1 cup halved yellow heirloom cherry tomatoes

2 Tbsp. chopped fresh cilantro

½ tsp. chopped serrano chile

1½ Tbsp. sliced shallot

1 tsp. fresh lime juice

1 tsp. kosher salt, divided

¾ tsp. black pepper, divided

1 Tbsp. olive oil

4 (6-oz.) skin-on salmon fillets

1. Preheat grill to medium-high (about 450°F). Combine avocado, tomatoes, cilantro, serrano, and shallot in a medium bowl. Whisk together lime juice, ¼ teaspoon salt, and ¼ teaspoon pepper in a small bowl; drizzle over avocado mixture, and stir to coat.

2. Brush olive oil on both sides of salmon; sprinkle with remaining ¾ teaspoon salt and ½ teaspoon pepper.

3. Place salmon, skin side down, on grill; cook, flipping once, until salmon is opaque and cooked through, about 3 minutes per side. Serve salmon topped with salsa.

SERVES 4 (serving size: 1 salmon fillet and ¾ cup salsa); CALORIES 408; FAT 24g (sat 4g, unsat 18g); PROTEIN 38g; CARB 9g; FIBER 6g; SUGARS 1g (added sugars 0g); SODIUM 574mg; CALC 3% DV; POTASSIUM 30% DV

Spicy Scallops with Watermelon Salsa

HANDS-ON 15 MIN.

TOTAL 20 MIN.

Scallops shine under a cascade of sweet and minty watermelon salsa, and all of the natural sweetness comes only from the fresh melon.

¼ tsp. dry mustard

¼ tsp. ground coriander

¼ tsp. onion powder

¼ tsp. garlic powder

¼ tsp. cayenne pepper

¼ tsp. black pepper

¼ tsp. kosher salt, divided

1¼ lbs. large sea scallops

2 Tbsp. olive oil, divided

2 cups diced watermelon

2 Tbsp. minced red onion

¼ cup chopped fresh mint, divided

2 Tbsp. fresh lime juice, divided

2 cups cooked quinoa

2 Tbsp. pine nuts

¼ cup sliced scallions

1. Combine mustard, coriander, onion powder, garlic powder, cayenne pepper, black pepper, and ⅛ teaspoon salt in a bowl. Pat scallops dry with a paper towel; sprinkle with spice mixture.

2. Heat a large cast-iron skillet over medium-high. Add 2 teaspoons olive oil to skillet; swirl to coat. Add scallops; cook to desired degree of doneness, 1 to 2 minutes per side.

3. Toss together watermelon, onion, 2 tablespoons mint, 1 tablespoon lime juice, 2 teaspoons olive oil, and remaining ⅛ teaspoon salt in a bowl. Combine quinoa, pine nuts, scallions, remaining 2 teaspoons olive oil, 2 tablespoons mint, and 1 tablespoon lime juice. Serve scallops over quinoa mixture; top with salsa.

SERVES 4 (serving size: 4 to 5 scallops, ½ cup quinoa, and ½ cup salsa); CALORIES 330; FAT 12g (sat 2, unsat 10g); PROTEIN 23g; CARB 33g; FIBER 4g; SUGARS 6g (added sugars 0g); SODIUM 358mg; CALC 4% DV; POTASSIUM 17% DV

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