Chef Jeff

There’s no doubt much of the country has been experiencing some pretty unusual weather this winter. For people living in northeastern North Dakota and northwestern Minnesota, that’s meant unseasonable temperatures and little snowfall.

As a consequence, there’s been a lot more grilling going on this time of the year that in the past. And while the temperatures have taken a turn for the worst the past couple of days, there’s nicer weather being forecast for next week.

So, for you grillers, here is a recipe for lime-spiced chicken skewers. It’s from canola.org, which is putting the focus on men during February, American Heart Month. (Cardiovascular disease is the No. 1 killer of U.S. men., accounting for about one-third of all deaths.)

For more healthy recipes, check out the organization’s website. You can also send free e-cards for Valentine’s Day from canolainfo.org/heartcard/. For each card sent, the canola.org will donate 20 cents to the American Heart Association (up to $20,000).

Skewered Lime-Spiced Chicken
MARINADE:
3 medium limes
1/3 cup canola oil
2 medium garlic cloves, minced
2 teaspoons ground ginger
¾ teaspoon ground allspice
¾ teaspoon dried thyme leaves
¼ teaspoon cayenne
½ teaspoon salt
6 12-inch skewers (soaked in water if bamboo)
KEBABS:
12 chicken tenders, (1½ pounds total), cut into thirds (36 pieces)
2 medium yellow or red onions (8 ounces total), quartered and layers separated (36 layers)
2 medium red bell peppers, cut into 1-inch pieces (36 pieces)
Cooking spray
In a medium bowl, squeeze juice from 2 limes. Cut third lime into 6 wedges, and refrigerate, covered. Whisk remaining marinade ingredients except salt with lime juice.
Place chicken in large, resealable plastic bag with half of marinade mixture (about ¼ cup). Refrigerate overnight or for at least 8 hours, turning occasionally. Add salt to remaining marinade and refrigerate separately.
Remove chicken from bag, discarding used marinade. Thread chicken and vegetables alternately on skewers, beginning and ending with chicken.
Heat grill to medium-high.
Place skewers on grill rack coated with cooking spray. Cook 12 minutes or until chicken is no longer pink in center, turning often. Be careful not to overcook chicken. Remove from grill, place on serving platter and spoon reserved marinade over all. Serve with lime wedges.
Yield: Serves 6.
Approximate nutritional analysis per serving: 170 calories, 34 percent of calories from fat, 6.5 grams fat (0.5 grams saturated), 50 milligrams cholesterol, 19 grams protein, 8 grams carbohydrates, 2 grams fiber, 115 milligrams sodium.

Valentine’s Day is just around the corner. And that means there will be a lot of sweets being passed around to sweethearts, and some of them will be homemade.

How’s this for an idea with that in mind? Whoopie pies.

Jill Wendholt Silva of McClatchy Newspapers put forth that idea in a story that recently caught my attention. She said that whoopie pies are an all-American baked good that looks like a puffed-up sandwich cookie but tastes more like a cupcake. Think cake with frosting that doesn’t get all over everything.

She added that the pies trace their origins from both Pennsylvania, where they are sometimes called “gobs,” and Maine, where thousands attend an annual whoopie pie festival.

Here are a three recipes that might be appropriate for your sweetie. They are from “Whoopie Pies” (Chronicle Books) by Sarah Billingsley and Amy Treadwell.

Red Velvet Whoopie Pies
2½ cups all-purpose flour
¼ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) butter
½ cup vegetable shortening
½ cup packed brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
½ ounce (1 small bottle) red food coloring
1 cup buttermilk
CREAM CHEESE FILLING:
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3½ cups (1 16-ounce box) confectioners’ sugar
1 teaspoon vanilla extract
Position a rack in the center of the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
Sift together the flour, cocoa powder, baking powder, baking soda and salt onto a sheet of waxed paper.
In the work bowl of a stand mixer fitted with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and red food coloring and beat just until blended.

Add half the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and ½ cup buttermilk and beat until completely combined.
Using a spoon, fill whoopie pie pan two-thirds full with batter and bake, then cool according to directions. Or drop about 1 tablespoon of batter onto one of the prepared sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.
For the filling: In the work bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium; beat until creamy and smooth, about 4 minutes.
To assemble: Spread filling with a knife and sandwich two cakes together, like a sandwich cookie.
Yield: 12 pies (24 halves).
Approximate nutritional analysis per half pie: 279 calories, 40 percent of calories from fat, 13 grams fat (7 grams saturated), 39 milligrams cholesterol, 40 grams carbohydrates, 3 grams protein, 136 milligrams sodium, 1 gram dietary fiber.

Classic Chocolate Whoopie Pies
1 2/3 cup all-purpose flour
2/3 cup unsweetened cocoa powder
1½ teaspoons baking soda
½ teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 cup (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup milk
CLASSIC BUTTERCREAM FILLING:
3 cups confectioners’ sugar
½ cup (1 stick) unsalted butter
3 to 4 tablespoons heavy whipping cream
1 teaspoon vanilla extract
Pinch of salt
Food coloring (optional)
Decorating sprinkles (optional)
Position a rack in the center of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
Sift together the flour, cocoa powder, baking soda and salt onto a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and ½ cup milk and beat until completely combined.
Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently.
Remove from oven and let the cakes cool on sheet for about 5 minutes before transferring them to a rack to cool completely.
For the filling: In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners’ sugar with the butter, starting on low and increasing with medium speed, until the mixture is crumbly, about 1 minute. Add the heavy cream, vanilla and salt and beat on high speed until smooth, about 3 minutes.
To tint buttercream: Add a few drops of red and stir until you get the shade of pink you desire. Roll pie in sprinkles, if desired.
To assemble: Spread filling with a knife and sandwich two cakes together, like a sandwich cookie.
Yield: 12 pies (24 halves).
Approximate nutritional analysis per half pie: 215 calories, 38 percent of calories from fat, 9 grams total fat (5 grams saturated), 27 milligrams cholesterol, 32 grams carbohydrates, 2 grams protein, 94 milligrams sodium, 1 gram dietary fiber.

Lemon Whoopie Pies
2¼ cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
½ cup (packed) brown sugar
½ cup granulated sugar
2 large eggs
½ cup buttermilk
Grated zest of 1 lemon
2 tablespoons fresh-squeezed lemon juice
½ teaspoon vanilla extract
COCONUT CREAM FILLING:
4 tablespoons unsalted butter, at room temperature
1¾ cups confectioners’ sugar
3 tablespoons sweetened shredded coconut
2 tablespoons unsweetened shredded coconut
3 tablespoons coconut milk
½ teaspoon vanilla extract
Sweetened shredded coconut, optional garnish
Zest of 1 lemon, optional garnish
Position a rack in the center of the oven and preheat the oven to 375 degrees.
Sift together the flour, baking powder, baking soda and salt onto a sheet of waxed paper.
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and both sugars until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined.
Add the lemon zest, lemon juice and vanilla and beat on medium for about 2 minutes, until completely combined.
Using a spoon, fill whoopie pie pans two-thirds full and bake according to recipe directions, or drop about 1 tablespoon of batter onto one of two baking sheets lined with parchment paper, spacing them at least 2 inches apart. Bake one sheet at a time for about 12 minutes each or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring to a rack to cool completely.
For the filling: In a work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on low speed until combined. Add the coconuts, coconut milk and vanilla and beat on low until smooth, about 5 minutes.
To assemble: Spread filling with a knife and sandwich two cakes together, like a sandwich cookie.
Yield: 12 pies (24 halves).
Approximate nutritional analysis per half pie: 176 calories (38 percent from fat), 8 grams total fat (4 grams saturated), 28 milligrams cholesterol, 27 grams carbohydrates, 2 grams protein, 96 milligrams sodium, 1 gram dietary fiber.

Fickle February. That’s about the only way to describe the weather of the year’s second month. And by the looks of things this week, that’s an apt description.

The month started with temperatures in the 30s, and if we are to believe the meteorologists and other weather forecasters, we should be in for a few days of cold weather. And then, temperatures will be back into the 30s by early next week.

It’s predicted that the temperature is to dip below zero tonight. And to me, this kind of weather signals it’s time for chili.

I recently came across an one-pot chili that stars chicken and mushrooms. With a chicken cooking in the oven and the rest of the ingredients on hand, I can foresee a bowl of chili in the immediate future.

Spicy Mushroom-Chicken Chili
2 teaspoons canola oil
¾ pound boneless, skinless chicken thighs, cut into 1-inch pieces
2 cups low-sodium, canned, diced tomatoes with their juice
1 medium jalapeno pepper, seeded and diced (about 1 tablespoon)
1 cup drained and rinsed canned red kidney beans
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon minced garlic
½ pound sliced white mushrooms (about 3 cups)
Salt and freshly ground pepper
2 tablespoons chopped cilantro (optional)
2 slices crusty, multigrain bread, toasted
Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and brown on all sides about 2 minutes. Add tomatoes, jalapeno, beans, corn, chili powder, cumin, garlic and mushrooms. Bring to a simmer, and lower heat to medium-low. Simmer, uncovered, 15 minutes, adding a little water if it becomes too dry. Add salt and pepper to taste. Sprinkle chili with cilantro, and serve with toast on the side.
Note: The chili keeps well and can be frozen. Make extra and save for another quick meal.
Yield: Serves 2.
Approximate nutritional analysis per serving: 567 calories, 24 percent of calories from fat, 15 grams fat (2.8 grams saturated, 5.9 grams monounsaturated), 138 milligrams cholesterol, 53.1 grams protein, 61.4 grams carbohydrates, 15.1 grams fiber, 522 milligrams sodium.

What would a Super Bowl party be without chips and dip? Take it from me, the game can almost be a sidelight when there is good food on the menu.

One of the most popular dips served at the big game is made with guacamole. It is estimated by the Hass Avocado Board that more than 71 million pounds of the purple-black Hass avocados will be consumed during the Super Bowl — enough to cover Lucas Oil Stadium in Indianapolis “end zone to end zone in more than 27.5 feet of avocados.”

And although one medium avocado contains a lot of fat — 30 grams — it’s mostly the monounsaturated kind thought to lower bad (LDL) cholesterol and boost good (HDL) cholesterol.

Here’s a popular version of a guacamole dip recipe that makes about 2½ cups, and it can be spicy if you like.

Holy Guacamole
4 avocados
½ cup chopped white onion
2 diced Roma tomatoes
Juice of 1 large lime
½ cup chopped cilantro leaves
1 seeded and chopped jalapeno or serrano pepper
1 finely minced clove garlic
1 teaspoon salt (or more if desired)
¼  teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1½ teaspoons chili powder such as ancho (optional)
In a large bowl, lightly mash flesh of avocados. Leave it chunky. Add chopped white onion, diced Roma tomatoes, juice of lime, chopped cilantro leaves, chopped pepper, minced clove garlic, salt, black pepper, cayenne pepper and chili powder. Stir together lightly.
Taste and adjust seasoning. Press plastic wrap directly on the dip and cover with another lid. Refrigerate for a few hours before serving.

If you’re going to host a Super Bowl party, you can’t have too much food. And that’s especially true of appetizers. You can never have too many options when it comes to finger food. And, of course, you can’t start a party without yummy starters.

Here’s another appetizer recipe from Bravo’s Top Chef Masters winner, Chef Floyd Cardoz. The executive chef and partner of North End Grill in New York City, Chef Floyd’s reimagined East Asian-Style Wings also will be served at the annual, celebrity-studded Maxim magazine Super Bowl party in Indianapolis for football fans, pro athletes and celebrities alike.

East Asian-Style Wings
3 tablespoons Sweet and Spicy Tabasco brand pepper sauce
1 garlic clove, finely grated
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon vinegar
Vegetable oil or canola oil
2 dozen chicken wings
¼ cup Wondra flour or rice flour
Combine Tabasco sauce, garlic, soy sauce, honey and vinegar in a large bowl and mix.
Preheat vegetable oil in fryer to 350 degrees.
Remove and discard wing tips from wings. Separate each wing into two pieces at the joint; trim excess fat and skin. Toss chicken wings in a bowl with flour. Fry wings for 10 minutes or until golden and crispy. Remove from fryer; drain and transfer to a bowl. Toss wings with desired amount of East Asian Style sauce.
Yield: 24 chicken wings.

Anyone who is hosting a Super Bowl party probably has the menu set. One dish that’s very popular on pro football’s biggest day of the year is chili.

If you’re one of those people who likes things hot, the following recipe will surely satisfy your needs. Red Menace Chili is spiced up with chili powder, cumin, and coriander as well as dried ancho chilies and some smoked sausage such as andouille.

Red Menace Chili
6 large dried ancho chilies
6 cloves garlic, peeled
2 tablespoons chili powder
2 teaspoons cumin seed
1 teaspoon ground coriander
1½ teaspoons kosher salt
2 tablespoons honey
4 slices bacon, chopped
3 links spicy smoked sausage (such as andouille) cut into bite-size pieces
2 pounds boneless chuck roast, cut in 1-inch pieces
3 medium yellow onions, chopped
1 cup beer, such as an IPA or a Mexican lager
2 cans kidney beans, drained, rinsed
2 cans diced tomatoes with green chilies
1 cup beef broth
½ cup strong black coffee
Soak ancho chilies in enough boiling water to cover them, at least 30 minutes, up to 4 hours; drain, reserving 1 cup soaking liquid. Place chilies, reserved soaking liquid, garlic, chili powder, cumin, coriander, salt and honey in a blender; blend until smooth.
Cook bacon in a large skillet until crispy and fat is rendered; transfer to paper towel-lined plate to drain. Add sausages to skillet; cook until edges are slightly crispy. Transfer to plate to drain; discard all but 1 tablespoon fat from skillet.
Add beef to skillet in batches; cook, turning, until browned on all sides. Transfer to a slow cooker along with sausages and bacon. Cook onions in the skillet in batches until tender; transfer to slow cooker. Pour beer into the skillet; heat over medium-high heat, stirring up any brown bits. Add to the slow cooker along with chili puree, beans, tomatoes, broth and coffee. Cook on low until beef is falling-apart tender. (Alternately, use a Dutch oven, as before.)
Note: Try this chili with sharp Cheddar cheese, raw chopped onion and chopped avocado.
Yield: Serves 8 to 10.

What’s the most popular food item that can be found at a Super Bowl party? If you guessed wings, you would be wrong. Vegetables are the No. 1 food eaten in homes during the last three Super Bowls, according to the NPD Group market research firm that tracks Americans’ eating habits.

But you’d probably get some argument from fans of the highly popular appetizer. Chicken wings have become a real favorite of sports enthusiasts, perfect finger food for the Super Bowl. And most recipes for wings are very simple to prepare.

Here’s a recipe for Creamy Buffalo Wings from Bravo’s Top Chef Masters winner, Chef Floyd Cardoz. Chef Floyd’s reimagined Buffalo wing recipe will be served at the annual, celebrity-studded Maxim magazine Super Bowl party in Indianapolis for football fans, pro athletes and celebrities alike.

Creamy Buffalo Wings
8 teaspoons Tabasco brand Buffalo Style Hot Sauce
¼ cup ketchup
¼ cup mayonnaise
1 teaspoon horseradish
1 teaspoon Worcestershire sauce
2 teaspoons sugar
Vegetable oil or canola oil
2 dozen chicken wings
¼ cup Wondra flour or rice flour
Combine Tabasco brand Buffalo Style Hot Sauce, ketchup, mayonnaise, horseradish, Worcestershire sauce and sugar in a food processor and process until smooth.
Preheat vegetable oil in fryer to 350 degrees.
Remove and discard wing tips from wings. Separate each wing into two pieces at the joint; trim excess fat and skin. Toss chicken wings in a bowl with flour. Fry wings for 10 minutes or until golden and crispy. Remove from fryer; drain and transfer to a bowl. Toss wings with desired amount of Creamy Buffalo sauce.
Yield: 24 chicken wings.

What do Brett Favre, Steve Young and Roger Staubach have in common? For one thing, they all have Super Bowl rings — Favre with the Green Bay Packers, Young with the San Francisco 49ers and Staubach with the Dallas Cowboys.

They’ve also contributed recipes to the food editor at Parade magazine for Sunday’s pre-Super Bowl issue. Parade is posting the recipes online, not in the Sunday magazine, and it’s also shared a few of the them with newspaper food editors.

Here’s a look at three of the recipes, Favre’s Jambalaya, Young’s Bean Dip and Staubach’s Family Chili. The other recipes can be found at Parade.com/superbowl.

Brett Favre’s Family Jambalaya
VEGETABLES:
3 ribs celery, diced
¼ cup chopped green onions
1 green pepper, diced
½ yellow pepper, diced
½ red pepper, diced
1 yellow onion, diced
2 tablespoon olive oil for sauteing
MEATS:
½ pound diced cooked ham
1 pound andouille sausage, sliced
1 pound sliced chicken breast
¾ pound diced shrimp
SEASONINGS:
¼ cup olive oil
¼ cup bay leaf, crumbled
Pinch of salt
Pinch of cayenne pepper
1 teaspoon lemon pepper
1 teaspoon Cajun seasoning
1 teaspoon oregano
1 teaspoon black pepper
1 teaspoon thyme
1 teaspoon basil
¼  cup sugar
1 10-ounce can diced tomatoes
1 clove garlic, chopped
3 cups marinara sauce (store bought or homemade is fine)
3 ounces chicken base (dissolved in 4 cups near boiling water)
RICE:
8 cups cooked white rice
In a large stock pot over medium-high heat, saute all vegetables in olive oil until tender.
Add meats and shrimp to the pot and cook until the chicken is done.
Add all seasonings, marinara, and dissolved chicken base to the pot; stir well to combine. Simmer for 1 hour over low heat.
Stir in rice and serve.
Yield: Serves 8 to 10.

Steve Young’s Bean Dip
2 11-ounce cans Green Giant Mexicorn (whole-kernel corn with red and green peppers)
2 15.5-ounce cans black beans, rinsed and drained
2 15.5-ounce cans kidney beans, rinsed and drained
1 small bunch green onions, chopped (green parts only)
1 cup red wine vinegar (if desired, add up to ½ cup more to taste)
¾ cup olive oil
Salt and pepper to taste
6 tomatoes, diced
2 avocados, diced
Mix corn, black beans, kidney beans, and chopped scallions together in a large bowl.
Add olive oil and red wine vinegar; stir in gently. Marinate in fridge for at least 4 hours. Note from Steve: The longer you marinate it, the better!
When ready to serve, add salt and pepper to taste. Top with freshly diced tomatoes and avocados.
Serve with lime tortilla chips.
Yield: Serves 8 to 12.

Roger Staubach’s Family Chili
1 pound ground beef
½ onion chopped
½ green pepper chopped
1¼ cups ketchup
½ cup plus 2 Tbsp water
2 tablespoon chili powder
1 15-ounce can Ranch Style Beans (if unable to find Ranch Style Beans, use 1 15-ounce can kidney beans)
Salt and pepper to taste
In a large oiled saucepan over medium heat, brown ground beef.
Add onion and pepper; cook until onion is translucent and pepper is softened. Drain off fat.
Add ketchup, water, chili powder, beans, and salt and pepper to taste. Stir well to combine; simmer for an hour, stirring occasionally.
Spoon into bowls; top with grated Cheddar if desired.
Yield: Serves 4 to 6.

There’s not much doubt about what constitutes comfort. According to Wikipedia, comfort food is usually traditional, has a nostalgic or sentimental appeal or simply provides an easy-to-eat, easy-to-digest meal rich in calories, nutrients or both. I think most of us can agree with that.

But because not all people have the same tastes, comfort food can include things such as grilled cheese, tuna casserole, meatloaf, mashed potatoes and beef stroganoff, for example. (For more, see www.grandforksherald.com/event/article/id/227453/.)

Another food that ranks high according to a reader’s poll conducted by the website about com is macaroni and cheese. I like a good mac ‘n’ cheese recipe, so if a new one comes to my attention, there’s a good chance we might have it for dinner in the near future.

That’s the case with following recipe, courtesy of Noelle Carter of the Los Angeles Times. It’s adapted from a recipe she obtained from Palazzio in Santa Barbara, Calif. The recipe for this classic comfort food includes no less than three kinds of cheese as well as some prosciutto “for a little extra love.”

Macaroni and Cheese with Prosciutto
2 pounds penne pasta
2 cups heavy cream
4 cups shredded Parmesan cheese, divided
4 cups shredded smoked mozzarella cheese, divided
1 cup crumbled Gorgonzola cheese
3 ounces prosciutto, diced
5 eggs, lightly beaten
Heat the oven to 350 degrees and bring a large pot of water to boil.
Add the pasta to the water and cook to al dente, about 8 to 10 minutes, or according to the package instructions. Drain.
While the pasta is cooking, in a large bowl combine the heavy cream with 3 cups each of the Parmesan and mozzarella cheeses, the Gorgonzola cheese, the prosciutto and the eggs.
After draining the pasta, turn it into a large bowl and toss with the cheese mixture to coat evenly. Spread the pasta into a 13-by-9-inch greased baking dish. Sprinkle the remaining Parmesan and mozzarella cheeses over the pasta to top.
Cover the baking dish tightly with a greased layer of foil and bake for 35 minutes. Remove the foil and continue to bake until the topping is lightly browned, an additional 15 to 20 minutes. Remove and cool slightly before serving.
Yield: Serves 12.
Approximate nutritional analysis per servings: 725 calories, 37 grams protein, 60 grams carbohydrates, 2 grams fiber, 38 grams fat; (22 grams saturated), 199 milligrams cholesterol, 4 grams sugar, 1,037 milligrams sodium.

Many New Year’s resolutions center on food. Perhaps the most common one is a vow to eat less. But the one that might be at the top of the list is to eat healthier.

One of my goals for 2012 was to prepare a meal of fish that is high in omega-3 fatty acids at least once a week. So far, I’ve been successful. Up until now, Therese and I have had a couple of meals of salmon and one of cod to kick off the new year.

Omega-3s, also found in flaxseed, olive oil and walnuts, are referred to as “good” fats because they reduce bad cholesterol and can help increase good cholesterol.

A couple of groups recommend eating fish on a weekly basis. The American Heart Association recommends consuming two servings of baked or grilled fish a week, while eating a variety of seafood is also a key recommendation in the 2010 Dietary Guidelines for Americans from the U.S. Department of Agriculture.

About the easiest fish to prepare is salmon. It can be easily fixed in all sorts of manners, including baking, grilling and poaching.

I’m a fan of the wild-caught salmon, which usually is available at my local supermarket. In fact, it has a variety of wild-caught species for sale. The cod that we ate last week was wild-caught in Alaska.

I’m always looking for new recipes for salmon. I recently came across one that pairs salmon with orange slices and an orange glaze. From the looks of it, the recipe is a tasty combination that doesn’t require a lot of prep work or ingredients.

Orange-Glazed Salmon
4 cups water
2 tablespoons kosher salt
2 tablespoons sugar
1¼ pounds salmon fillet, skin removed
¼ cup orange marmalade or apricot preserves
2 tablespoons orange juice
1 teaspoon Dijon mustard
2 oranges, peeled, cut horizontally into ¼-inch slices
1 teaspoon citrus blend seasoning such as Mrs. Dash
Baby spinach leaves for serving (optional)
Mix together the water, salt and sugar. Place the salmon fillet in a large sealable bag. Pour water mixture over it. Seal bag and refrigerate 2 hours.
When ready to cook, remove salmon from the brine and rinse well under cold water. Place salmon on a plate and pat dry. Cut into 4 equal servings.
Preheat the oven to 375 degrees. Line a baking sheet with foil.
In a small saucepan over low heat, whisk together the preserves, orange juice and Dijon until smooth and melted.
Place 3 slices of orange on the baking sheet. Top with one serving of salmon. Repeat with remaining salmon and orange slices. Divide the sauce in half; set aside one half. Brush each salmon fillet with some of the sauce and sprinkle with the seasoning.
Bake for about 12 minutes, depending on thickness, or until just cooked through. Remove from the oven. Brush each salmon fillet with the remaining sauce. If using spinach, place some on each serving plate. Using a spatula, carefully place salmon fillet with the orange slices on top of the spinach. Serve with steamed vegetables and rice pilaf if desired.
Yield: Serves 4.
Approximate nutritional analysis per serving: 379 calories, 42 percent of calories from fat, 18 grams fat (4 grams saturated), 22 grams carbohydrates, 32 grams protein, 412 milligrams sodium, 89 milligrams cholesterol, 2 grams fiber.