Healthy Recipe: Slow-Roasted Harissa Salmon and Radicchio Salad

Oven-roasted fish is one of the healthiest and easiest entrees. The tricky part is keeping it from turning dry and rubbery from overcooking. This recipe, inspired by one from “Cook Color” by Maria Zizka, offers a simple trick for avoiding that: Set the oven temp super-low, to 250 degrees, and cook for about 20 minutes, ensuring a silky, melt-in-your-mouth texture. This works best with a fattier fish with the skin attached. A smear of the Mediterranean pepper sauce, harissa, adds flavor. If you don’t have it, use a drizzle of olive oil and sprinkle of smoked paprika. The salad balances out the meal. Serves 4. – Susan Puckett

Ingredients

  • 4 skin-on salmon fillets, 4 to 6 ounces each
  • Fine sea salt
  • Freshly ground pink peppercorns (or black peppercorns, if you don’t have them)
  • 2 tablespoons mild red harissa (Moroccan red pepper sauce, such as Mina brand)
  • 5 tablespoons extra-virgin olive oil
  • 1 small shallot, thinly sliced
  • 3 tablespoons red wine vinegar or sherry vinegar
  • 1 small head radicchio lettuce, leaves separated and torn in bite-size pieces
  • 1 heart of romaine lettuce, trimmed and sliced in bite-size pieces
  • Ground sumac, for sprinkling (optional)

Instructions

  1. Preheat the oven to 250 degrees. Line a baking sheet with parchment paper.
  2. Place the salmon skin-side down. Season with salt and pepper. Rub the harissa into the salmon and drizzle with 1 tablespoon of the olive oil. Bake 20 to 25 minutes, depending on the thickness, just until the center becomes slightly opaque for medium-rare.
  3. Place the shallot, vinegar, and a pinch of salt in a small bowl. Let soften for about 5 minutes, then whisk in the remaining 4 tablespoons of olive oil.
  4. Place the lettuces in a large bowl. place in a large bowl. When the salmon is almost done, drizzle with the shallot dressing and toss gently with your hands to coat the leaves.
  5. If desired, sprinkle the salmon generously with sumac. Serve warm or chilled, with the salad on the side.

 

Susan Puckett is an Atlanta-based food writer and cookbook author.

Healthy Recipe, Grilled Zucchini and Peach Salad with Mint

Zucchini is high in fiber and low in calories, with lots of potassium and vitamins A, B, and C. It’s also highly adaptable to all kinds of preparations and flavor combinations. This recipe, from Cynthia Graubart’s “Zucchini Love”, marries it with peaches on the grill for a dazzling new taste experience. Once the zucchini and peach halves have developed some smoky flavor and lovely grill marks, pile them both atop a bed of arugula, and shower with fresh mint and crumbled feta. Then finish with a drizzle of tangy, syrupy balsamic reduction. Serves 4.
​
​Ingredients

  • 2 medium zucchinis
  • 2 tablespoons extra-virgin olive oil (plus more, if needed)
  • Salt and freshly ground black pepper
  • 2 medium peaches
  • 5 ounces arugula
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons balsamic reduction (see note)

Instructions​
1. Cut each zucchini lengthwise into four slices. Brush the cut sides with the oil and season with salt and pepper. Peel, halve, and pit the peaches.
​
2. Heat the grill or a grill pan over medium-high heat. Place the zucchini slices and peach halves cut side down on the grill. Cook, in batches if necessary, until the zucchini is soft and the peaches show grill marks.
​
3. Divide the arugula among four plates. Place two slices of zucchini crossed in the center on top of each salad. Place a peach half, grilled side up, on each. Sprinkle with mint and feta. Drizzle with balsamic reduction (and a little more olive oil around the salad’s edges if you like) and serve.
​
​Nutrition info​
Calories: 133; carbohydrates, 9g; protein, 6g; fat, 12g; fiber, 2.5g
​
​Note: If you can’t find balsamic reduction in your grocery store or specialty food market, you can make your own. Heat 1/2 cup balsamic vinegar in a small pan over low heat and cook until reduced to 2 tablespoons, 10 or 15 minutes.

​
​Susan Puckett is an Atlanta-based food writer and cookbook author.

Healthy Recipe, Grilled Zucchini and Peach Salad with Mint

Healthy Recipe, Grilled Zucchini and Peach Salad with Mint

Zucchini is high in fiber and low in calories, with lots of potassium and vitamins A, B, and C. It’s also highly adaptable to all kinds of preparations and flavor combinations. This recipe, from Cynthia Graubart’s “Zucchini Love”, marries it with peaches on the grill for a dazzling new taste experience. Once the zucchini and peach halves have developed some smoky flavor and lovely grill marks, pile them both atop a bed of arugula, and shower with fresh mint and crumbled feta. Then finish with a drizzle of tangy, syrupy balsamic reduction. Serves 4.
​
​Ingredients

  • 2 medium zucchinis
  • 2 tablespoons extra-virgin olive oil (plus more, if needed)
  • Salt and freshly ground black pepper
  • 2 medium peaches
  • 5 ounces arugula
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons balsamic reduction (see note)

Instructions​
1. Cut each zucchini lengthwise into four slices. Brush the cut sides with the oil and season with salt and pepper. Peel, halve, and pit the peaches.
​
2. Heat the grill or a grill pan over medium-high heat. Place the zucchini slices and peach halves cut side down on the grill. Cook, in batches if necessary, until the zucchini is soft and the peaches show grill marks.
​
3. Divide the arugula among four plates. Place two slices of zucchini crossed in the center on top of each salad. Place a peach half, grilled side up, on each. Sprinkle with mint and feta. Drizzle with balsamic reduction (and a little more olive oil around the salad’s edges if you like) and serve.
​
​Nutrition info​
Calories: 133; carbohydrates, 9g; protein, 6g; fat, 12g; fiber, 2.5g
​
​Note: If you can’t find balsamic reduction in your grocery store or specialty food market, you can make your own. Heat 1/2 cup balsamic vinegar in a small pan over low heat and cook until reduced to 2 tablespoons, 10 or 15 minutes.

​
​Susan Puckett is an Atlanta-based food writer and cookbook author.