Pan seared salmon with corn relish

Note: be sure that the oven has reached 425 before starting to sear- most ovens take 20-30 minutes to heat up thoroughly.

4 skinless salmon fillets (about 1 1/2 lbs. total)

kosher salt and pepper

2 Tb. olive oil

Heat oven to 425. Turn the exhaust fan to high. Pat fish dry thoroughly with paper towels. Season both sides generously with salt and pepper. Heat 12 inch heavy ovenproof skillet over medium high heat until a droplet of water vaporizes in 1 or 2 seconds. (If the water skitters around and doesn't evaporate, the pan is too hot)

Add the oil, swirl it around in the pan, then evenly space the salmon fillets in the pan. Cook without touching for two minutes. Using a metal spatula, lift the corner of the fish, check that it's well browned and easily releases from the pan, and flip over. Cook the second side for 1 minute, then transfer the skillet to the oven.

Roast until the salmon is slightly firm to the touch- from 4-7 minutes

Corn Relish:

2 1/2 cups of frozen corn kernels- defrosted

1/2 small red onion, cut into very small dice

1 cup cherry tomatoes, quartered

1/2 jalapeno, cored, seeded and minced

3 Tb. lime juice

1 tsp. brown sugar

1 tsp. champagne vinegar or white wine vinegar

kosher salt

1/2 ripe avocado

1/3 cup chopped fresh cilantro

3 Tb. olive oil

Mix all ingredients and spoon over salmon.

Thai lettuce wraps

This is my copy cat recipe of the Thai lettuce wraps from the Cheesecake Factory.
The amount of ingredients you use depends on how many people you are serving and if you want leftovers. We always make lots and eat them for a couple of meals.
Here's a list of ingredients in the wraps:
butter lettuce
red bell pepper strips
chopped green onions
japanese noodles (or Top Ramen)
shredded carrots
sliced cucumbers sprinkled with seasoned rice vinegar
chopped peanuts
chopped cilantro
bean sprouts
Grilled chicken-I always marinate 1 lb. chicken in this:
3 Tb lime juice
1 tsp curry powder
2 tsp honey
1/2 tsp ground coriander
1/2 tsp ground cumin
1/8 tsp salt
2 cloves garlic, crushed
Sauces
Peanut Sauce:
2/3 cup vanilla yogurt
1/4 cup creamy peanut butter
1/4 coconut milk
1 Tb soy sauce
1/4 tsp red pepper sauce
Bottled Sweet & Sour sauce
Bottled Teriyaki sauce

Baked potatoes stuffed with roasted vegetables

4 medium sized russet potatoes
1 eggplant, cut into 1 inch cubes
1 zucchini, cut into 1/2 inch slices
1 yellow squash, cut into 1/2 inch slices
4 tomatoes, diced
1 red bell pepper, cut into 1 inch cubes
1 red onion, diced
3 garlic cloves, minced
1 bay leaf
thyme and rosemary to taste
kosher salt and pepper to taste
1 Tb. olive oil

Preheat oven to 400. In a 3-4 qt baking dish combine everything but russet potatoes. Cover tightly with aluminum foil. Wash potatoes thoroughly and pierce with fork. Put potatoes on one rack of the oven and vegetables on the other. Stir vegetables after 1/2 hour and return to the oven. Bake for another 1/2 hour. Cut slits in potatoes and top with vegetable mixture.

Cauliflower Soup

4 tsp. canola oil
2 onions, diced
1 large head of cauliflower, cut into florets
4-6 cups vegetable or chicken broth Just covering vegetables in pot)
1 bay leaf
1/2 tsp. ground coriander

Optional toppings: grated sharp cheddar, crumbled pancetta or bacon, sauteed scallop, fresh chives (we like it with cheese and chives)

In a large soup pot, heat oil over medium-high heat. Cook onions and bay leaf for 3-4 minutes, stirring, until translucent but not browned. Add cauliflower and broth, and bring to a boil. Reduce heat and simmer for 20 minutes. Add ground coriander. Season with salt and pepper to taste. Transfer soup to a blender and puree. You will need to puree in batches. Return soup to pot and warm through. At this point, you may stir in grated cheese to melt it, or just sprinkle it individually on each bowl.

She's Baaaaaack!

I am very sorry to all who have been waiting for new recipes! Our family has been undergoing a life style change. We eat vegetarian at home (so, invite us over for steak once in a while...), eating smaller portions-more often, and exercising nearly every day. Needless to say, my recipes have changed quite a bit. Don't get me wrong, they are still fabulous- but healthier now. Technique has not changed, so come on back for a visit of the new improved 'Never trust a skinny cook'. Hopefully in a couple of years I can rename the site- 'Only trust this skinny cook'! I will update on Monday, January 19th, 2009. Thanks for the visits!