You don't have to be a gourmet chef to serve up a delicious meal. Here's some of our favorite no-hassle dishes from allrecipes.com that are so scrumptious you'll go back for seconds.
Salmon with Mango Salsa
This salsa is also delicious with other oily fish, such as tuna, swordfish and mackerel.
Preparation time | 20 minutes
Cooking time | 20 minutes
Ready in | 40 minutes
Serves 4
Ingredients
- 4 salmon fillets (5 oz. each)
- 4 tsps. mixed peppercorns (black, white, green and pink)
- 1 ½ lbs. baby new potatoes, scrubbed and halved if large
- 5 c. watercress
Mango salsa
- 1 ripe mango
- 3 spring onions, finely chopped
- 3 Tbsp. chopped fresh cilantro
- 2 Tbsp. fresh lime juice
- 2 tsps. olive oil
- Hot sauce to taste
Instructions
- Check the salmon for any tiny bones and remove them. Roughly crush the peppercorns with a mortar and pestle. Press them into the flesh side of the salmon. Set aside.
- Cut the potatoes into a saucepan, cover with water, and bring to a boil. Reduce the heat and simmer until tender, about 10 to 12 minutes.
- Meanwhile, make the salsa. Peel and seed the mango, dice the flesh, and put into a large bowl. Mix in the spring onions, coriander, lime juice, olive oil and a dash of hot sauce.
- Heat a ridged grill pan coated with nonstick cooking spray over medium-high heat. Place the salmon fillets in the pan, skin-side down. Cook for 4 minutes. Turn the fish over and cook until the fish is done, about another 4 minutes. Drain the potatoes.
- Arrange the watercress and new potatoes on four serving plates. Place the salmon on top and serve with the mango salsa.
Calories | 401
Nutrition information
Artichoke and sun-dried tomato chicken
Preparation time | 10 minutes
Cook time | 25 minutes
Ready in | 35 minutes
Serves 4
Ingredients
- 4 skinless, boneless chicken breast halves
- salt and pepper to taste
- 2 tsps. olive oil
- 1 (14.5 oz.) can diced tomatoes with green peppers and onions
- ¼ c. sun-dried tomato pesto
Instructions
- Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan and set aside.
- Pour tomatoes into pan; cook for 1 minute, stirring constantly and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
Calories | 249
Nutrition information
Roquefort Pear Salad
Preparation time | 20 minutes
Cook time | 10 minutes
Ready in | 30 minutes
Serves 6
Ingredients
- 1 head leaf lettuce, torn into bite-size pieces
- 3 pears - peeled, cored and chopped
- 5 oz. Roquefort cheese, crumbled
- 1 avocado - peeled, pitted, and diced
- ½ c. thinly sliced green onions
- ¼ c. white sugar
- ½ c. pecans
- 1/3 c. olive oil
- 3 Tbsps. red wine vinegar
- 1½ tsps. white sugar
- 1½ tsps. prepared mustard
- 1 clove garlic, chopped
- ½ tsp. salt
- fresh ground black pepper to taste
Instructions
- In a skillet over medium heat, stir ¼ cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool and break into pieces.
- For the dressing, blend oil, vinegar, 1½ tps. sugar, mustard, chopped garlic, salt, and pepper.
- In a large serving bowl, layer lettuce, pears, blue cheese, avocado and green onions. Pour dressing over salad, sprinkle with pecans and serve.
Calories | 429
Nutrition information
