Salmon with Citrus Salsa Verde

Recipe

I made this recipe a while back and posted it to my blog a while, but decided that I needed to update it as I have a new and better camera and I feel I have gotten better at taking pictures. So I did an updated version of this recipe.

I would have to say that this is probably my most favorite salmon recipe to make. I love the sauce that goes over the salmon. It’s so light and fresh (as my mother in law would say). It is perfect to have on a hot summer day, or in winter when you long for the fresh summer flavors. Make it, you won’t be disappointed…

Salsa:
2 large oranges (I doubled my recipe, so 4 oranges)
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped cilantro
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
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2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper
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Directions

For the salsa: Peel and trim the ends from each orange.
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Using a paring knife, cut along the membrane on both sides of each segment.
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Free the segments and add them to a medium bowl.
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Add the olive oil,
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lemon juice,
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cilantro,
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scallions,
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mint,
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capers,
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orange zest, lemon zest,
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and red pepper flakes.
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Toss lightly
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and season with salt and pepper,
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to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
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Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
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Here is that recipe for you again:

Salsa:
2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh cilantro
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

Directions

For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, cilantro, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.

For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

Glazed Orange Scones

Made these for my co-worker Dummy aka Melissa for her Birthday!

Recipe Adapted from http://www.mybakingaddiction.com/

For the Scones

1/3 cup sugar
zest of two medium oranges
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup Sour Cream
1 large egg

For the Glaze

3 tablespoons unsalted butter; melted
1 cup confectioners’ sugar; sifted
1/2 teaspoon pure vanilla extract
2 tablespoons freshly squeezed orange juice
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Directions:

1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. In a medium bowl, combine sugar
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and orange zest;
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mix with your fingertips until the sugar is moistened and fragrant.
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Add in the flour,
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baking powder,
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baking soda
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and salt
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and mix until combined.

3. Grate butter
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into flour mixture
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on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles  coarse meal.
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4. In a small bowl, whisk the sour cream
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and egg
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until smooth.
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5. Using a fork, stir sour cream mixture into flour mixture
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will come together.
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6. Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick.
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Use a sharp knife to cut into 8 triangles;
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place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze.
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7. In a medium bowl, prepare the glaze by mixing together the melted butter,
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confectioners’ sugar,
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vanilla
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and orange juice.
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Whisk until smooth.
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Dip the top of the scones into the glaze
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and allow the glaze to harden.
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At this point, you can leave them as is or go for the double dip. I glazed my scones twice.

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Notes: scones store well in an airtight container for up to two days.

Turkey Brine

Hope everyone has recovered from Thanksgiving. I cooked from about 6AM and was still cleaning up till about 11PM. It was a long day for me! And here are a few conclusions that I came too this year…

Not making Turkey, I don’t like Turkey! I had a couple bites and well I just really don’t care for it. Thinking I will make Prime Rib Next Time.

Next time I won’t do all the cooking myself. I made everything. (By choice) Next time I will make a few things, and let others chip in, cause damn it’s a LOT of work!

Think dinner should be ready around 4PM. We ate at 7PM. Think that was too late. Granted it was earlier than when we normally eat.

should have all the food made by the time guests get to our house. It’s hard to talk to people and cook. I’d rather focus on one thing, preferable talking to my guests when they get there.

And that’s all I can think of right now….

So for my Thanksgiving I started a day before and brined my turkey. First time I ever brine a turkey…

Oh and I did a Pioneer Woman Themed Thanksgiving! (Gosh I love her)

Recipe

3 cups Apple Juice Or Apple Cider
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2 gallons Cold Water
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4 Tablespoons Fresh Rosemary Leaves
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5 cloves Garlic, Minced
1-1/2 cup Kosher Salt
2 cups Brown Sugar
3 Tablespoons Peppercorns
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5 whole Bay Leaves
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Peel Of Three Large Oranges
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Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.
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Allow to cool completely, then pour into a large brining bag or pot.
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Place uncooked turkey (we got our bird from Whole Foods!)
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in brine solution,
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then refrigerate for 16 to 24 hours.

When ready to roast turkey, remove turkey from brine.
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Submerge turkey in a pot or sink of fresh, cold water.
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Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Discard brine. Remove turkey from clean water,
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pat dry, and cook according to your normal roasting method.
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For our turkey we just added salt and pepper and butter and We also added a little wine…

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Let’s carve this bird…or one another!
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See my new platter? Bought that JUST for Thanksgiving!
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How many men does it take to carve a Turkey?
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My plate
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Stay turned for the rest of the recipes for the stuff on my plate! Lot’s of yummy foods!

Happy Thanksgiving from The Norman’s!
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Ceviche

I used two Recipes for one recipe, and some ideas and additions of my own!

Recipe1

Recipe2

2 pounds medium-small shrimp, peeled and deveined
2 pounds of bay scallops, washed
4 limes, juiced
4 lemons, juiced
4 oranges, juiced
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2 large Red Bell Peppers, diced
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1 red onion, cut into 1/2-inch dice
1 serrano chile, roughly chopped
2 large tomatoes, cut into 1/2-inch dice
1 cup diced seeded peeled cucumber (1/4-inch dice)
1 bunch cilantro, stemmed and roughly chopped
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
Tortilla chips, and avocado for garnish

Add the lime, lemon, and orange juice, to bowl with shrimp and scallops stir to combine, and refrigerate overnight.
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Drain juice.

in a separate bowl Stir together the Red Bell Pepper,
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onion,
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chile
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tomato
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Cucumber
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cilantro,
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and veggies into the shrimp/scallop mixture and add in oil, salt and let sit at room temperature for about 20 minutes.
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When ready to serve, gently stir and garnish with avocado slices and tortilla chips around the sides of each in bowl or chilled martini glasses
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Grilled Steak Tacos Recipe

Recipe

 

1 1/2lbs sirloin steak
Marinade-
1/2 cup orange juice
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4 tablespoons vegetable oil
2 tablespoons lime juice
4 teaspoons cider vinegar
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
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Tacos-
10 (8 inch) flour tortillas
shredded Monterey jack cheese
lettuce
tomato
Guacamole

In a medium bowl combine orange juice,
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oil, lime juice, cider vinegar, oregano, salt and pepper. Add steak and toss in the marinade. Cover and refrigerate for a few hours or overnight.
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Heat an outdoor grill to high heat. Remove steak (reserving the marinade) and place onto the grill.
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Grill steak for 3-4 minutes per side and brush with the reserved marinade occasionally while grilling. Remove from the grill and
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slice into thin strips.
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Place a bit of guacamole onto the bottom of each flour tortilla. Top with steak strips, cheese, lettuce and tomato.

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The Next day I made Nachos with the left overs:
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Grilled Salmon with Ginger Sesame Glazed

recipe

2 pieces fresh Salmon (I used 3)
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Some toasted sesame seeds
Salt and pepper to taste

Glaze:
1/4 cup orange juice
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1/4 cup soy sauce
2 tbsp honey
2 tbsp ginger juice
2 tsp sesame oil
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1. In a small saucepan, combined the orange juice, soy sauce, honey and ginger juice. Bring it up to a boil and turn down the heat. Simmer until the sauce is bubbling and thickens.
2. Add in the sesame oil, stir well and remove from heat. Set it aside to cool.
3. Pre-heat the oven to 400 degree F. Line a baking pan with some aluminum foil and brush it some oil on it.
4. Remove the skin of the salmon and pat it dry. Season it with some salt and pepper.
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Bake the salmon for 5-7 minutes (depend on the thickness of your salmon) Remove the salmon and brush it generously with the ginger glaze.
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5. Switch the oven to broil and grill the salmon until brown (in between grilling take out the fish and brush it with more glaze) this will take 5-6 minutes depending how well done you like your salmon to be.
6. Sprinkle on some sesame seeds and serve immediately
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Dinner in served!
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Seared Tuna Steaks with Citrusy Soy Sauce

So after the Superbowl Sunday I wanted to make something a little lighter than say oh creamcheese…As my mother in law would say Light and Fresh! (hehe) So I decided on Tuna…I love fresh Tuna. So yummy when its seared on the outside and a little raw on the inside. That’s the best! Not so good when it’s cooked all the way, needs to be a little raw! So I found this Recipe

So I  get scared when a pan is at smoking point. I have issues. Not sure why, but I get really scared like its going to catch on fire or something. So Normy gives me a hard time cause sometimes I don’t get it hot enough and then the meat is cooked wrong or doesn’t have a nice sear, so then he ends up wanting to do it or doing it. So when I was going to cook this tuna he says what he always says, make sure you get the pan nice and hot. I know you don’t like to do that. But it needs to be HOT, smoking hot…Then he says you want me to do it. I say no. So I get my cast iron skillet out and crank it to HIGH and its smoking hot and I am all nervous about throwing those Tuna steaks on, but I do so and its loud. Normy comes in and he’s proud and says NOW that’s hot! The recipe says to sear each side for 1 minute so I set that timer for exactly one minute and flip…Perfection!

  1. 1/2 cup soy sauce
  2. 1/4 cup mirin
  3. 1 small shallot, thinly sliced
  4. 1/2 jalapeño, seeded and chopped
  5. 2 tablespoons fresh orange juice
  6. One 3-inch strip of lemon zest plus 1 tablespoon fresh lemon juice
  7. 1 teaspoon sugar
  8. 1/4 teaspoon ground coriander
  9. 1 tablespoon vegetable oil
  10. Four 4-ounce tuna steaks, 1 inch thick
  11. Salt and freshly ground pepper

In a small saucepan, combine the soy sauce, mirin, shallot, jalapeño, orange juice, lemon zest and juice, sugar and coriander. Simmer over moderate heat until reduced by half, about 8 minutes.

In a large nonstick skillet, heat the oil until shimmering. Season the tuna with salt and pepper. Cook over high heat for 1 minute per side.

Transfer the tuna to a platter and let rest for 1 minute; thickly slice and serve with the sauce.

Orangecello

Recipe

  • 7 medium navel oranges, preferably organic

 

  • 1 (750ml) bottle vodka
  • 2 1/2 cups water
  • 1 1/2 cups sugar

Using a vegetable peeler, remove the peel from the oranges in long strips (reserve the oranges for another use).

 

Using a small sharp knife, trim away the white pith from the orange peels; discard the pith. Put the orange peels in a 2-quart pitcher or large glass bowl.

Pour the vodka over the peels and cover with plastic wrap.

Steep the orange peels in the vodka for 4 days at room temperature.

Day 3

In a medium saucepan, combine the water and sugar over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool, about 20 minutes. Pour the syrup over the vodka mixture. Cover and let stand at room temperature overnight.

Strain the orangecello through a mesh strainer.

Discard the peels. Transfer the orangecello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.

Citrus-Garlic Roasted Chicken

Recipe

  • 4 large bone-in, skin on chicken breasts, about 3 pounds
  • 4 large whole chicken thighs, about 2 pounds
  • 1/2 navel orange, zested, plus the juice of 1 whole orange
  • 2 limes, 1 zested, both juiced
  • 1/2 cup extra-virgin olive oil
  • 4 large cloves garlic, peeled and smashed
  • 1 teaspoon kosher salt, plus more for seasoning
  • Freshly cracked black pepper

Put the chicken in a large nonmetalic bowl. Put the orange and lime zests in a small bowl and add the fruit juices. Whisk in the olive oil, garlic, 1 teaspoon salt, and a generous grind of black pepper. Pour the marinade over the chicken and toss until well coated. Marinate for 20 to 30 minutes but no longer than 45 minutes.

Preheat the oven to 375 degrees F. Put a rack on a rimmed baking sheet. With tongs, remove the chicken pieces from the marinade and arrange them on the rack leaving space between each piece. Drizzle a small spoonful of the marinade over the top of each chicken piece; season well with salt and pepper, to taste. Roast until the chicken is cooked through and the juices run clear when meat is pierced with a knife, about 45 minutes.

Transfer the chicken to a serving platter. Cool slightly before serving or let stand until room temperature before refrigerating for later use.

Roasted Tilapia with Orange-Cilantro Salsa

  • 3  oranges (about 1 pound)
  • 1/4  cup  chopped fresh Cilantro
  • 2  tablespoons  extra-virgin olive oil, divided
  • 3/4  teaspoon  salt, divided
  • 4  (6-ounce) tilapia fillets
  • 1/2  teaspoon  freshly ground black pepper, divided
  • 2  cups  hot cooked instant white rice

1. Grate 2 teaspoons orange rind. Peel and section oranges over a bowl, reserving 2 tablespoons juice. Chop sections. Combine rind, chopped orange, 2 tablespoons parsley, 5 teaspoons oil, and 1/4 teaspoon salt in a bowl; toss well.

2. Preheat oven to 400°.

3. Sprinkle fish evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fish in an ovenproof skillet coated with remaining 1 teaspoon oil. Bake at 400° for 14 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

4. Combine 2 tablespoons reserved juice, remaining 2 tablespoons parsley, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and rice. Spoon 1/2 cup rice onto each of 4 plates; top each with 1 fillet and 1/4 cup salsa.