Indian Spiced Salmon

Ingredients

• 6-8 6-oz salmon fillets (with skin)
• 1 teaspoon cumin
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground turmeric
• 1 tablespoon ginger paste
• 1 tablespoon garlic-infused vegetable oil
• 1 teaspoon salt

Directions

Preheat oven to 425 F.
Combine all the spices.
Place salmon on a baking sheet skin-side down (on aluminum foil, parchment paper, or a silicone sheet), rub spices on the salmon.
Bake 12-24 minutes (depending on thickness of fillets).

Serve alone or with cucumber raita or other cucumber sauce (https://cardamomandcoconut.com/indian-spiced-salmon/)

Teriyaki Sauce

https://www.allrecipes.com/recipe/259887/simple-teriyaki-sauce/

Lemon Curd

Adapted from a recipe I found online

Makes about 2 cups

Ingredients:
6 egg yolks
1 cup sugar
1/3 cup fresh lemon juice (about 4-5 lemons)
2 Tbsp grated lemon zest
1/2 cup cold unsalted butter (1 stick butter), cut into 1/8-in slices

Preparation:

1. Add 1 or 2 inches of water to the bottom pot of a double boiler and bring to a simmer over low heat.

2. In the top pot of the double boiler (away from heat), whisk the egg yolks and sugar for about 2 minutes until smooth. Whisk in the lemon juice and zest until combined.

3. Place the top pot on the double boiler. Stir the mixture constantly with a rubber spatula, scraping the bottom and sides of the bowl as you stir, until it begins to thicken and will coat the back of a spoon. This will take approximately 10-12 minutes. Remove from heat.

4. Whisk in the butter, one slice at a time. Wait until each piece almost disappears before adding the next. Spoon into clean glass containers and allow to cool with a piece of plastic wrap laid on the surface to prevent a skin from forming.

5. Refrigerate until needed. This lemon curd will keep for 2 to 3 weeks (or longer, if sealed in a jar).

Alternatively: can/jar and prepare for longer periods!

Fill boiling water canner with enough water to cover half-pint jars by 1 to 2 inches. Sterilize in boiling water for 10 minutes, then remove jars and lids. Let water cool; use a thermometer to ensure the water is 180°F by the time filled jars are ready to be added.

Caution: Do not heat the water in the canner to more than 180°F before jars are added. If the water in the canner is too hot when jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30 minutes for this product. Process time starts after the water in the canner comes to a full boil over the tops of the jars.

Fill hot strained curd into the clean, hot half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

Process in the prepared boiling water canner for 15 minutes (if you are at sea level or up to 1000 ft above sea level; see http://nchfp.uga.edu/how/can_02/lemon_curd.html). Remove from canner and let cool, undisturbed, for 12 to 24 hours then check for seals.

For best quality, store in a cool, dark place (away from light). Plan to use canned lemon curd within 3 to 4 months. Browning and/or separation may occur with longer storage; discard any time these changes are observed.

Mushroom Sauce

Adapted from Moosewood Low Fat Favorites

Ingredients:
1/2 oz dried mushrooms (porcini, shiitake, chanterelle, morel, etc) - about 2/3 cup
2 c finely chopped onions
1 tsp canola
4 c cleaned, stemmed, and sliced fresh mushrooms
1 bay leaf
1/4 tsp each: dried marjoram, basil, rosemary, thyme, sage
1/2 c Madeira or sherry
1 tsp salt

Directions:
Boil 2 c water and soak dried mushrooms; set aside for at least 30 min
Remove the mushrooms from the liquid, chop and remove hard stems, and strain reserved liquid through coffee filter.
In saucepan, saute onions in oil over medium-low heat for 10 min, stirring regularly.
Add fresh mushrooms, raise heat, and stir until mushrooms begin to release juices (3 min).
Add bay leaf, herbs, Madeira/sherry, salt,  (no-longer-)dried mushrooms, and reserved mushroom water.
Cover and simmer 15 minutes, until mushrooms are tender.
Remove bay leaf and serve over chicken or pasta.

To make the sauce creamy, mix 1 T corn starch with 1 T cold water, then add to sauce and stir.

Makes 3 cups.
Per 1 oz serving: 15 cal, .4 g protein, .3 g fat, 2.2 g carb, 0 mg chol, 100 mg sodium, .4 g fiber

Non-fat Honey Mustard Dressing

(Goes well with Tasty Chicken Salad). Adapted from a Food Network recipe.

In a small bowl, combine:

10 tbsp honey
5 tbsp Grey Poupon spicy dijon mustard
2 tbsp apple cider vinegar

Whisk until smooth.