Ingredients

• 4 salmon fillets, skin removed (1 ½ lb)
• ¼ cup whole smoked almonds
• Large zip-top bag
• 2 teaspoons chili powder
• 2 teaspoons paprika
• 1 teaspoon roasted garlic and herb seasoning
• Cooking spray
• ¼ cup maple syrup
• 1 tablespoon light soy sauce

Prep

• Always check fish for bones.

Steps

1. Place almonds in zip-top bag and crush, using meat mallet (or rolling pin), until the size of coarse breadcrumbs. Add chili powder, paprika, and seasoning to bag; shake to mix. Preheat large sauté pan on medium 2–3 minutes.
2. Coat salmon with spray; place in zip-top bag, then seal and shake to coat. Remove pan from heat; coat with spray. Add salmon; cook 3–4 minutes on each side and until 145°F and fish flakes easily.
3. Remove salmon from pan. Add syrup and soy sauce to same pan; cook 1–2 minutes or until sauce begins to thicken. Serve sauce over salmon.

Ingredients

• ½ cup prediced fresh tomatoes
• ½ cup matchstick carrots
• ⅓ cup presliced green onions
• ¼ cup balsamic vinaigrette
• 1 tablespoon basil herb paste
• ¼ cup crumbled Gorgonzola cheese
• 2 medium zucchini squash

Steps

1. Combine all ingredients (except zucchini) in salad bowl.
2. Cut zucchini into 3- to 4-inch-long sections. Cut thin, lengthwise strips of zucchini, using vegetable peeler, into bowl. (Peel until reaching core with seeds; discard inner portion.)
3. Toss to coat; chill until ready to serve.