Rachael Ray's Big Orange Book (48 page)

Remove the salmon from the skillet to a plate and top with the cucumber dill salsa. Place the toast alongside.

For the creamy sweet corn, place a medium skillet over medium-high heat with 1 tablespoon of the EVOO. Once the oil is hot, add the onions and garlic and cook until the onions start to get tender, 3 to 4 minutes. Add the corn and jalapeño, season with salt and pepper, and cook for another 2 to 3 minutes. Add the chicken stock and half-and-half and simmer until the sauce has thickened and the corn is tender and cooked through, 5 to 6 minutes.

Once you have the onions working for the creamy corn, start the salmon. Drizzle the salmon steak with ½ tablespoon of the EVOO, season with a little salt and pepper, and sprinkle with the chili powder. Rub the salmon to make sure the chili powder coats it entirely. Preheat a small skillet over medium-high heat with the remaining ½ tablespoon of EVOO. Once you see a ripple in the oil, add the salmon steak and cook for 3 to 4 minutes on each side or until cooked through. Turn the heat off under the salmon and squeeze the ½ lime over the fish.

Place the creamy sweet corn on a plate, top with the salmon steak, and sprinkle with the chopped scallions.

In a bowl combine the lemon juice with the mustard and whisk in 2 table-spoons of the EVOO. Add the red onion, cabbage, and mango. Season with some salt and pepper and toss to combine. Set the slaw to the side while you get the salmon together.

In a bowl, combine the barbecue sauce with the tamari and orange juice.

Preheat a small nonstick skillet over medium-high heat with 1 tablespoon of the EVOO. Season the salmon with some salt and pepper. Once you see the oil start to ripple in the skillet, add the seasoned salmon and cook for 3 minutes on one side. Flip the salmon over, cook for 2 minutes more, then pour the barbecue sauce over the salmon and cook for another 2 minutes.

Plate the barbecue salmon alongside the mango-lemon slaw.

EXOTIC! If you want to really sweeten up a ho-hum night, try this Thai-licious treat.

Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the sliced onion, garlic, jalapeño, and ginger. Season with some salt and pepper and cook for 3 minutes, stirring frequently. Add the toasted coconut and the chicken stock and bring up to a bubble, then turn the heat down to medium and simmer for 5 minutes.

Once you have the chicken stock in the skillet, start on the snapper. With a sharp paring knife, score the skin side of the fish with a crosshatch pattern. Place the cornstarch on a plate. Preheat a second small skillet over medium-high heat with the remaining 2 tablespoons of oil. Season the fish with some salt and pepper and then dredge it in the cornstarch, coating it evenly and shaking off the excess. Once the skillet is hot, add the fish, skin side down, pressing the fillet down onto the hot skillet to make sure that the entire skin side of the fish is making contact. Cook the fish for 3 to 4 minutes on each side or until golden and crispy.

Once you have flipped the snapper in the skillet, add the sugar snap peas to the simmering coconut broth. Add the lime zest and juice and the cilantro and remove from the heat. Transfer the brothy coconut sauce to a large shallow bowl and top with the crispy snapper.

Rub the fish with ½ tablespoon of the oil and season with 1 teaspoon of grated lime zest, the chili powder, cumin, and salt. Heat about ½ tablespoon of the oil in a small skillet over medium-high heat and cook the fish for 7 to 8 minutes, turning once. Break the fillet into flakes with a fork.

Place the avocado in a bowl and douse with the remaining juice of 1 lime. Grate the garlic into the avocado, mash the avocado with the jalapeño and onion, and season with salt. Dress the cabbage with the juice of 1 lime, the remaining tablespoon of vegetable oil, and a little salt.

Heat a large skillet over high heat. Add the tortilla and blister for 30 seconds on each side. Pile the cabbage onto the tortilla and top with the fish and the chunky guacamole. Wrap the burrito by tucking in the ends and rolling.

Fish braised in butter is a delicate, rich preparation but it is also decidedly easy. If you want to feel like a multi-star chef for a night, give this one a try.

Preheat the oven to 425°F.

Spread the trimmed asparagus spears on a rimmed baking sheet or in a small dish, drizzle with the EVOO, and season with salt and pepper. Roast the asparagus for 10 to 12 minutes, or until tender and starting to brown.

Once the asparagus is in the oven, season the skate with some salt and pepper. Place a small skillet over medium heat and add the butter, garlic, and thyme. When the butter has just melted and started to bubble, add the skate. Use a spoon to baste the fish with the butter every minute or so as it cooks, tilting the pan to scoop the butter up into the spoon. Keep basting the fish with the hot butter until the fish is cooked through, 7 to 8 minutes; the hot butter will cook the top of the fish so there will be no need to flip the fish in the skillet.

Transfer the fish to a plate and discard the remaining butter, garlic, and thyme sprigs; they've done their job. Serve with the roasted asparagus and a chunk of crusty bread.

Inexpensive, flavorful, and souful, this dish will convert anyone to the vegetarian way, at least for the night.

Heat the EVOO in a medium pot over medium heat. Add the cumin and the onions, the crushed garlic clove, the ginger, and some salt and pepper. Cook, stirring frequently, for 2 to 3 minutes. Add the lentils, stir to coat with the seasonings, then add the vegetable stock and bring up to a bubble. Partially cover the pot and simmer for 20 minutes, or until the lentils are tender.

While the lentils are cooking, prepare the raita. In a bowl combine the cucumber with the grated or minced garlic, the mint, yogurt, and some salt and pepper. Stir to mix thoroughly.

Warm the flatbreads in a toaster or in the oven.