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Recipe: Pineapple Teriyaki Salmon and Roasted Pepper and Goat Cheese Pasta

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Hello Everyone!

It has been a beautiful week down here in sunny, breezy, Central Florida! I just finished mowing, edging and blowing my yard! I love it when it rains, as it did last week, making everything just burst out singing! The grass is soooo green and all the red geraniums are blooming...all the African Iris's are full of their sweet white flowers. It's just an invitation to go sit back there and take a lemonade or iced tea with a good book or a few fun magazines!

Well, the countdown begins, only 4 more days before we leave for Georgia to spend a week up there after the closing on the house. We have two wonderful graduation parties to attend first. One is on Friday and the other is on Saturday. The Saturday one is Hawaiian themed and a real fun one...

Right after I post I will go and start dinner preparations. Tonight's dinner choices are from the May 2006 issue of Cooking Light. They look wonderful!

By the way, I must share with you my thoughts and comments on the quiche (Quiche Lavita) I served for Mother's Day. It was exquisite, a real keeper. This quiche was full of flavor and very pretty to look at. I used 8 pieces of bacon, I also sauteed 1/2 an onion and used about 1 cup of grated Swiss cheese. I will definitely be making this more often.

Here's to a beautiful Wednesday for all of you!

PINEAPPLE TERIYAKI SALMON
Source: Cooking Light May 2006
Servings: 4

2 Tbsp. brown sugar
2 Tbsp. low sodium soy sauce
1 tsp. finely grated orange zest
1 (6 oz.) can pineapple juice
1/2 tsp. salt, divided
2 tsp. canola oil
4 (6 oz. each) salmon fillets (about 1 inch thick)
1/4 tsp. fresh ground black pepper
grated orange rind (optional garnish)

Combine first 4 ingredients and 1/4 tsp. salt in a small saucepan over high heat and simmer until reduced to 1/4 cup (about 15 minutes). Set aside.

Preheat oven to 400 degrees F.

Heat oil in a large non-stick skillet over medium-high heat. Sprinkle both sides of salmon with remaining 1/4 tsp. of salt and black pepper. Add fish to pan, cook 3 minutes.

Turn fish over and place in oven, bake at 400 degrees for 3 minutes.

Remove from oven, brush 1 Tbsp. sauce over each fillet. Return to oven and cook 1 more minute or until fish flakes easily when tested with a fork.

Sprinkle with orange zest if desired.

ROASTED RED PEPPER AND GOAT CHEESE PASTA
Source: Cooking Light May 2006
Servings: 4

3 large red bell peppers
5 tsp. olive oil, divided use
2 garlic cloves, minced
1/2 cup fat-free, low sodium chicken broth
2 Tbsp. lemon juice
2 tsp. sugar
3/4 tsp. salt
1/4 tsp. fresh ground black pepper
1/8 tsp. crushed red pepper
1/4 cup fresh chopped basil
4 cups hot cooked bow tie pasta (8 oz. uncooked)
1/2 cup (2 oz.) crumbled goat cheese

Preheat broiler

Cut bell peppers in half lengthwise, discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet, flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-lock bag; seal. Let stand 20 minutes then peel. Place the peppers in a blender.

Heat 2 tsp. oil in a small skillet over medium heat. Add garlic, saute 1 minute. Remove from heat, let stand 5 minutes.

Add garlic mixture, remaining 1 Tbsp. oil, broth and next 5 ingredients to the peppers in the blender. Blend until smooth and creamy. Combine pepper mixture and basil with pasta. Sprinkle with cheese

Serve with a fresh white Pinot Grigio wine...it's light citrus/almond/hay notes are great with goat cheese!

Fresh fruits like strawberries, bananas, raspberries, kiwi and honeydew can be cut up and tossed with 2 Tbsp. orange juice. Dust with powdered sugar just before serving in a cup.
MsgID: 0817681
Shared by: Gina, Fla
Board: What's For Dinner? at Recipelink.com
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