PAN-SEARED SALMON W/ PLUM-CUCUMBER SALAD

Pan-Seared Salmon with Plum-Cucumber Salad

This sunset-hued dish is as delicious as it is gorgeous, so it's sure to impress whether you serve it on a weeknight or to weekend dinner guests. The seasoned rice vinegar enhances the sweet and tangy salad for a lovely counterpart to the salmon. 

Serves 4

4 small ripe plums (12 oz.), pitted and thinly sliced
1/2 cup seeded, small-diced English cucumber
1/4 cup small-diced red onion
1/4 cup small-diced orange bell pepper
Scant 1/4 cup small fresh cilantro leaves
4 tsp. canola oil
2 tsp. seasoned rice vinegar
Kosher salt and freshly ground black pepper
Four 6 oz. skin-on salmon fillets (preferably scaled, each about 1-inch thick)

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Tip: If you can't find ripe plums, pluots or apricots will work just as well.     

Stir the plums, cucumber, red onion, bell pepper, cilantro, 2 tsp. of the canola oil, the vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Set aside at room temperature.
Season both sides of the salmon with 1/2 tsp. salt and 1/8 tsp. pepper. Heat the remaining 2 tsp. canola oil in a 12-inch skillet over high heat. Swirl to coat the pan. When the oil is shimmering hot, add the fillets skin side down and cook without moving for 30 seconds. Reduce the heat to medium high and continue to cook until the skin is well browned and the sides of the fillets are opaque about halfway up, 2 to 4 minutes. Turn the salmon and cook, without moving, until the fillets are slightly firm to the touch, 3 to 4 minutes more. Serve skin side up with the salad.

Serving Suggestions

Serve with golden Saffron Couscous.

nutrition information (per serving):
Calories (kcal): 360; 

Fat (g): 17; 

Fat Calories (kcal):  150; 

Saturated Fat (g):  2.5; 

Protein (g):  39; 

Monounsaturated Fat (g): 7; 

Carbohydrates (g): 10; 

Polyunsaturated Fat (g): 6; 

Sodium (mg): 300; 

Cholesterol (mg): 105; 

Fiber (g): 1;

DRIED PLUM & CREAM CHEESE SPREAD

DRIED PLUM & CREAM CHEESE SPREAD

Prep Time: 15 Minutes
Servings: 16

Ingredients

1 8 ounce package cream cheese, softened*

1/3 cup finely chopped dried plums, divided

1/4 cup finely chopped walnuts, toasted

1 teaspoon cinnamon

1 to 2 tablespoons orange juice, to taste

1 tablespoon honey

Salt

Preparation
In bowl, combine cream cheese, dried plums, nuts, 1 tablespoon of the orange juice, honey and cinnamon; mix well.

Add remaining orange juice, if necessary, to reach desired consistency.

Season with salt, as desired.

To serve, spread onto toasted bagels, sliced apples, crackers or celery sticks.

Nutritional Information (per serving)
Calories 75
Cholesterol 16mg
Fat 6g
Sodium 42mg
Carbohydrates 4g
Protein 2g
Fiber 1g 

* Use fat free cream cheese for reduced fat
Reduced Fat Nutritional Information (per serving)
Calories 37
Cholesterol 3mg
Fat 1g
Sodium 68mg
Carbohydrates 5g
Protein 3g
Fiber 1g

CURRIED DRIED PLUM DIP

CURRIED DRIED PLUM DIP

Prep Time: 15 minutes
Servings: 14

Ingredients

1 package (8 ounces) cream cheese, softened 

1 1/2 teaspoons curry powder 

1/2 cup (about 3 ounces) chopped dried plums

1/4 cup mango chutney, chopped if needed

1/4 cup sliced green onions

2 tablespoons chopped almonds, toasted

Preparation
In small mixing bowl beat cream cheese and curry powder until smooth.

Fold in remaining ingredients.

Serve as a spread for sliced fresh fruits or crackers.

Tip:
To toast almonds, arrange in even layer on baking sheet.
Bake in 350°F oven 5 to 7 minutes or until golden brown.

Nutritional Information (per serving)
Calories 90
Cholesterol 20mg
Sodium 50mg
Carbohydrates 7g
Protein 2g
Fiber 1g