Almased
Smoky Mustard-Maple Salmon
Smoky Mustard-Maple Salmon whole-grain or Dijon mustard pure maple syrup smoked paprika or ground chipotle pepper freshly ground pepper Pinch of salt 4 oz skinless center-cut wild-caught salmon fillets Sautéed Spinach with Toasted Sesame Oil toasted sesame oil sesame seeds cloves garlic, minced minced ginger 10 oz bag fresh spinach, tough stems removed rice vinegar reduced-sodium soy sauce Spiced Pinto Beans small onion, chopped small clove garlic, minced jalapeño, minced chili powder canola oil canned pinto beans, rinsed broth or water cumin salt chopped fresh cilantro
1 portion contains about 376 calSmoky Mustard-Maple Salmon
- Preheat oven to 450°F. Line a small baking sheet or baking pan with foil and coat with cooking spray.
- Combine mustard, maple syrup, paprika (or chipotle), pepper and salt in a small bowl. Place salmon fillets on the prepared baking sheet. Spread the mustard mixture evenly on the salmon. Roast until just cooked through, 8 to 12 minutes.
Sautéed Spinach with Toasted Sesame Oil
- Heat oil in a large nonstick skillet or Dutch oven over medium-high heat.
- Add sesame seeds, garlic and ginger; cook, stirring, until fragrant, about 30 seconds.
- Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and soy sauce. Serve immediately.
Spiced Pinto Beans
- Sauté onion, garlic, jalapeño and chili powder in oil in a small saucepan until softened.
- Add beans, broth (or water), cumin and salt. Coarsely mash half of the beans in the pot and simmer until heated through. Stir in cilantro.