July 06, 2009
Here's an easy-to-make dish that may satisfy your craving for fish 'n chips with a healthier alternative.
Scrub and wash potatoes. Place white potatoes in the microwave for 5-7 minutes on "high" (if using sweet potatoes, peel before placing in the microwave). Cooking time will vary depending of the size of the potatoes and microwave. Check doneness by inserting a sharp knife and making sure the center is tender.
While potatoes are cooking, place salmon filet on a baking sheet, skin side down. Season fish well with cumin, seasoning salt and turmeric, then baste with olive oil using a brush, an oil mister, or non stick spray and set aside. Turn oven on to "broil".
Once the potatoes have cooled enough to handle, slice into long wedges. Place flat on a baking sheet and season with seasoning salt, blackened seasoning blend and chili pepper (optional). Spray with oil then flip and repeat seasoning process.
Place both baking sheets under the broiler about 2 inches from heat. Cook fish about 10 minutes per inch of thickness, while making sure it does not overcook or burn. Cook potatoes for 5 minutes, then flip. Cook for about 5 minutes or until a nice golden color on each side.
Add sweet red peppers or trimmed asparagus to the potatoes on the baking sheet and cook for the same amount of time. Drizzle lightly with olive oil before serving.
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