INGREDIENTS
Salmon with Ginger-Orange Sauce, Corn Muffins and Broccoli
1 cup Flour
¼ cup White Sugar
¾ cup Cornmeal
1 tablespoon Baking Powder
¼ cup Canola Oil
¾ cup 1% Milk
1 Egg
Cooking Spray
2 Chicken Breasts, Boneless-Skinless (Approximately 1 lb / 450 g)
6 Salmon Filets, Boneless-Skinless (5 oz/150 g Each) I like to use fresh
For Both Sides of Salmon
3 teaspoons Mrs.Dash Original Seasoning
1 ½ teaspoons Lemon Pepper
1 teaspoon Rosemary Leaves
½ cup Orange-Ginger Sauce (like VH brand)
2 tablespoons Soy Sauce
5 cups Broccoli Florets (1 lb / 450 g)
⅛ teaspoon Mrs. Dash Table Blend (1/8 tsp)
DIRECTIONS
Salmon with Ginger-Orange Sauce, Corn Muffins and Broccoli
1. Take out equipment and ingredients. Preheat oven to 350º F.
2. Combine flour, sugar, cornmeal and baking powder in a mixing bowl.
3. Combine oil, milk, and egg in a measuring cup and blend with a fork.
4. Add liquid ingredients to dry ingredients and stir with fork until blended.
5. Spray muffin tin with cooking spray and distribute batter evenly (into approx 8 muffin cups).
6. Place in preheated oven and set timer for 10-12 minutes.
7. When timer rings, remove muffins from oven and set aside.
8. Spray two nonstick pans with cooking spray.
9. Cut breasts in half along its thickness. This will make 2 thin pieces per breast.
10. Place chicken in one pan at med high heat. Sauté until no longer pink.
11. While salmon and chicken are cooking: Rinse broccoli in colander. Place in a microwave-safe pot or casserole with lid. Cover the microwave at high for 3 minutes. When timer rings, sprinkle with spice and stir.
For Both Sides of Salmon
1. Wash salmon under cold water and pat dry with a paper towel. Season one side.
2. Sauté, spice side down, over med-high heat for approximately 1 minute.
3. Season, turn and sauté other side.
4. Pour ginger orange sauce over top of each piece and then splash with soy sauce.
5. Cover with lid and remove from heat
