This whiskey glaze adds a little kick to salmon. There are two spellings of whiskey or whisky.
Whiskey spelled with an "e" is the common spelling in Ireland.
It's generally aged in white oak, giving it a slight smoky flavor.
To save prep time, look for fresh green beans trimmed and ready to cook in the produce department.
They're slightly more expensive, but you may find it worth the price to save time.
-- Any type of whiskey can be used.
-- Minced garlic can be found in the produce section of the market.
-- The sauce should be kept at a simmer. If the sauce becomes too dry, add a little water or if it is not thick, continue to cook it for a few minutes after the salmon has been removed.
-- If you do not have whiskey on hand, it can be bought in a liquor store in small bottles called splits.
IRISH WHISKEY GLAZED SALMON
1/4 cup fat-free, low-sodium chicken broth
1/4 cup Irish whiskey
3 tablespoons tomato paste
2 tablespoons honey
3/4 pound wild-caught salmon fillet
Place broth, whiskey, tomato paste and honey in a medium-size skillet over medium-high heat. Blend mixture together. When it comes to a simmer, add the salmon. Keep sauce at low simmer. Cook salmon 3 minutes; turn and cook 3 minutes. Sauce will cook to a glaze. Divide salmon between 2 dinner plates; spoon glaze on top. Makes 2 servings.
Per serving: 396 calories (25 percent from fat), 10.9 g fat (1.7 g saturated, 3.6 g monounsaturated), 96 mg cholesterol, 35.4 g protein, 22.0 g carbohydrates, 1.1 g fiber, 105 mg sodium.
ROSEMARY GARLIC POTATOES AND BEANS
1/2 pound red potatoes cut into 1 inch cubes
1/2 pound green beans, trimmed and cut into 1-inch pieces
1 teaspoon minced garlic
3 teaspoons olive oil
1/2 teaspoon dried rosemary
Salt and freshly ground black pepper
Place potatoes, green beans and garlic in microwave-safe bowl. Microwave uncovered on high 5 minutes. Remove and add the olive oil, rosemary and salt and pepper to taste. Toss to combine ingredients. Makes 2 servings.
Per serving: 181 calories (36 percent from fat), 7.3 g fat. (1.1 g saturated.