SALMON WITH BROWN SUGAR AND MUSTARD GLAZE

We came up this weekend thinking we would have a decent snow melt and we could get out in the garden and start building additional raised beds. The weather wasn't cooperating so we just painted the guest bathroom and cooked. Both of us are trying to lose weight so this was our attempt at a low fat meal.

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Salmon with Brown Sugar and Mustard Glaze

Asparagus and Green Beans with Chili-Orange Oil

Balsamic Red Onions

SALMON WITH BROWN SUGAR AND MUSTARD GLAZE

1 tablespoon extra-virgin olive oil

1 large shallot, minced

1/4 cup red-wine vinegar

1/4 cup packed dark brown sugar

1/4 cup whole-grain mustard

coarse salt and ground pepper

1 side salmon (about 3 pounds) skin

removed, cut into 8 fillets

1 bunch watercress (about 3/4 pound),

thick stems trimmed

1 lemon, cut into wedges, for serving

1. Heat broiler, with rack in top position . In a small saucepan, heat oil over medium high. Add shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated. 1 minute. Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat.

(To store, refrigerate cooled glaze in an airtight container, up to 1 day.)

2. Place salmon fillets on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer 1/2 cup glaze to a small dish and brush on top of salmon Broil salmon until glaze is bubbling and fish is opaque throughout. 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets. Serve salmon along with watercress and lemon wedges.

ASPARAGUS AND GREEN BEANS WITH CHILI-ORANGE OIL

3 tablespoons extra-virgin olive oil

3 wide strips orange zest plus

2 tablespoons orange juice

1/4 teaspoon red-pepper flakes

coarse salt and ground pepper

2 bunches asparagus (about 1 pound

each) trimmed, cut into 2 inch lengths.

1 pound green beans, trimmed, cut into

2 inch lengths

1/2 cup tightly packed fresh basil leaves

1. In a small saucepan, bring oil, orange zest and red-pepper flakes to a simmer over medium- high and cook 3 minutes. Remove chili-orange oil from heat and set aside. (To store, refrigerate cooled oil in an airtight container, up to 3 days).

2. Working in two batches, in a large pot of boiling salted water, cook asparagus and green beans separately until bright-green and crisp-tender. 3 minutes. Transfer to a colander and rinse with cool water to stop the cooking.

3. In a large skillet, heat 1 tablespoon chili-orange oil over high. Add half the vegetables and cook, stirring often. until warmed through and tender, 3 minutes. Stir in half the basil, season with salt and pepper, and transfer to a platter. Repeat with 1 tablespoon oil and remaining vegetables and basil. Drizzle with remaining oil and orange juice and serve immediately. Serves 8.

BALSAMIC RED ONIONS

Heat broiler, with rack in top position. On a rimmed baking sheet place 6 medium red onions, cut crosswise into 1/2 thick rounds, in a single layer and drizzle with 3 tablespoons extra-virgin olive oil , turning to coat with with oil. Season with coarse salt and ground pepper. Broil onions until lightly charred. 4 minutes. Flip and brush with 2 tablespoons balsamic vinegar. Broil until lightly charred. 4 minutes. To serve, transfer to a platter and sprinkle with 2 tablespoons chopped fresh parsley leaves. Serve warm or at room temperature. Serves 8.