Salmon with Coconut-Tomato Sauce

Serves 4

2 teaspoons canola oil
1 small onion, finely chopped
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/2 cup drained canned petite diced tomatoes
1/2 cup light coconut milk
pinch cayenne pepper
12 cherry tomatoes, halved
1 pound skinless salmon fillets, cut into 1-inch pieces
1/2 teaspoon salt
2 teaspoons lime juice
3 tablespoons chopped fresh cilantro

1. Heat oil in large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add ginger and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add diced tomatoes, coconut milk, and cayenne; bring to a simmer and cook, covered, 5 minutes.

2. Add cherry tomatoes to skillet and simmer just until tomatoes begin to soften, 1-2 minutes. Sprinkle salmon with salt. Add salmon and lime juice to skillet and cook, stirring gently, until salmon is just opaque in center, 3-4 minutes. Stir in cilantro.

Served over rice.

Results: This was just one for Chris and I, although Henry did ask for pieces of salmon "as long as there are no tomatoes or green stuff on them" and really liked it. I thought this was a delicious dish...very simple preparation (one pot cooking! Yay!) and the tastes all complimented each other. A definite keeper!

This recipe came from the Fresh, Fabulous, Fast cookbook by Weight Watchers

Grilled Tilapia with Thai Coconut Curry Sauce

Recipe from Gina's Skinny Recipes

Serves 6

1 tsp dark sesame oil, divided
1 tbsp minced peeled fresh ginger
4 garlic cloves, minced
1 cup finely chopped red bell pepper*
1 cup chopped scallions*
1 tsp curry powder
2 tsp red curry paste
1/2 tsp ground cumin
4 tsp low-sodium soy sauce
1 tbsp brown sugar
2 tsp Asian fish sauce
1 (14-ounce) can light coconut milk
1/4 cup chopped fresh cilantro*
6 (6-ounce) tilapia fillets
salt
Cooking spray

*Use your food processor to chop the red bell pepper, scallions and cilantro (separately) to make this easier to prepare. Be sure to have everything prepped and measured prior to cooking! Once you start, it happens fast!

1. Preheat broiler or grill (I am afraid of my broiler and also afraid of cooking fish inside my house. I grilled (or had my husband grill) the tilapia while I made the sauce. I'll leave the broiling instructions here, if you want to broil instead.)

2. Heat 1/2 teaspoon sesame oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro or basil if using.

3. Brush fish with 1/2 teaspoon sesame oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce.

Served with couscous and sugar snap peas.

Results: This meal is as delicious as it is pretty. My in-laws are visiting this weekend and I'm pretty sure they were licking their plates clean! The sauce is amazing! We had enough sauce left over for another meal, so I put it in the freezer and I'm hoping it will be just as yummy next time. Everything is very easy, but make sure you have everything prepped before you start cooking! Will definitely make this again!

Oh, and we knew the fish would be too much for the boys, so this is what they had: