Flavors of Kentucky

The topping for this Asian-flavored salmon is a cross between a peanut sauce and teriyaki. Serve with simple sauteed spinach with garlic and chile flakes.

Seven-minute salmon

2 small limes, zested and juiced
3 tablespoons reduced-fat peanut butter
3 tablespoons reduced-sodium soy sauce
1 1-inch piece fresh ginger, peeled and chopped
2 garlic cloves, chopped
Nonstick cooking spray
4 6-ounce boneless wild salmon fillets, skin on

Preheat oven to 425 degrees. In a small bowl, mix the lime zest, lime juice, peanut butter, soy sauce, ginger, and garlic. Heat a large skillet over high heat. Coat the skillet with cooking spray and place the salmon fillets in the pan, flesh side down. Cook 1 to 2 minutes,  until salmon starts to brown. Turn the fillets over and turn off the heat. Spoon the lime mixture over the salmon and slide the skillet into the oven. Bake 7 to 8 minutes, until the salmon flakes when pressed with a fork. Makes 4 servings. Each serving contains 334 calories, 38 g. protein, 11 g. carbohydrates, 15.3 g. fat, 94 mg. cholesterol, 2 g. fiber, 600 mg. sodium.

Simple sauteed spinach with garlic and chile flakes

4 teaspoons olive oil
1 garlic clove, cut in half
1/4 teaspoon red chile pepper flakes
2 10-ounce bags baby or prewashed spinach

Heat half the oil in a large skillet over high heat. Add the garlic and cook about 1 minute, until the garlic lightly browns. Add the pepper flakes and half the spinach, then sprinkle with half the salt. Press the spinach down with a pot lid. Add 2 tablespoons of water and turn the spinach with tongs. Cook 3 to 4 minutes, turning the spinach often, until it is wilted. Transfer the wilted spinach to a large bowl or plate. Repeat the cooking process with the remaining oil, spinach, and salt. Stir the two batches togther and serve immediately. Makes 4 servings. Each serving contains 100 calories, 3 g. protein, 15 g. carbohydrates, 4.5 g. fat, 0 mg. cholesterol, 7 g. fiber, 516 mg. sodium.

“Part of integrating eating healthier habits into a busy lifestyle is choosing ingredients that you can prepare in minutes. Fish fits the bill perfectly.” — Jennifer Iserloh, author of Secrets of a Skinny Chef