Corny Mango Salmon
1 c. mango nectar
1 mango, diced
1/2 c. flour
1/2 c. cornmeal
2 tsp. sugar
1 tsp. salt
4 6-oz. center cut salmon fillets
1 Tbsp. olive oil
1 Tbsp. butter
In a small saucepan over high heat, bring mango & nectar to a boil. As mango breaks down, pres down on it with a fork to mash it. Continue until mango cooks down to a chunky puree, about 15 minutes. Remove 1/2 for serving - other half for dredging. On large plate, mix flour, cornmeal, sugar, & salt. Preheat large skillet. Season salmon with salt and pepper. Brush glaze over salmon, then dredge in cornmeal mixture. Add oil & butter to skillet. Over high heat, sear salmon with cornmeal coating until golden, ~6-8 minutes for medium-rare. Flip halfway through to cook other side.
adapted from Prudence Pennywise
2 Tbsp. olive oil
2 cloves minced garlic
1 small onion, thinly sliced
1/4 tsp. salt1 med. zucchini, sliced 1/4 inch.
1 med. summer squash, sliced 1/4 inch.
2 Tbsp. chopped basil, or 2 tsp dried
1/4 c. shredded parmesan cheese
In microwave & oven-safe medium baking dish or loaf pan, combine olive oil & garlic. Add onion, salt zucchini & squash, toss to coat with oil. Pat down into pan. Preheat broiler (if you want a crunchy top). Cover baking dish with plastic wrap & microwave ~6 minutes, or until veggies are cooked through. Sprinkle with basil & cheese, pass under broiler briefly to melt cheese.