Flavorful fall suppers: readers' recipes tested in Sunset's kitchens

Sunset, Sept, 2003

Praline-Glazed Salmon

Paul Genaux, Bremerton, WA

Paul Genaux was inspired to devise this
recipe by his sister's description of a
salmon dish she tried in New Orleans.

PREP AND COOK TIME: About 15 minutes

MAKES: 2 servings

 12 ounces boned, skinned salmon
    fillet, cut into 2 pieces
    About 1/4 teaspoon salt
    Pepper
1/4 cup chopped pecans
  3 tablespoons packed dark
    brown sugar
  2 tablespoons butter, melted
  1 teaspoon lemon juice

1. Rinse salmon and pat dry. Sprinkle
all over with salt and pepper. In a small
bowl, mix pecans, brown sugar, butter,
lemon juice, and 1/4 teaspoon salt.

2. Place salmon on a 12- by 15-inch baking
sheet. Broil 6 inches from heat for
6 minutes. With a wide spatula, turn
fish over. Spoon pecan mixture evenly
over fish and broil again, checking frequently,
to be sure nuts do not scorch,
until fish is opaque but still moist-looking
in the center of the thickest part
(cut to test), 1 to 2 minutes longer.

3. With a wide spatula, transfer fish to
serving plate.

Per serving: 581 cal., 60% (351 cal.) from fat; 35 g
protein; 39 g fat (12 g sat.); 23 g carbo (0.9 g fiber);
512 mg sodium; 131 mg chol.

Jicama-Apple Salad

Roxanne Chan, Albany, CA
Roxanne Chan created this bright-tasting,
tangy salad to go with roasted
pork.

PREP TIME: About 15 minutes

MAKES: 6 1/2 cups; 4 to 6 servings

  2 tart green apples (such as Granny
    Smith; about 1 lb. total), rinsed,
    cored, and quartered
  1 pound jicama, peeled and rinsed
1/3 cup dried cranberries
  2 tablespoons chopped green onion
  2 tablespoons chopped fresh mint
    leaves
  2 tablespoons minced candied ginger
  1 tablespoon lime juice
  1 tablespoon honey

1. With a mandoline or a knife, cut
apples and jicama into matchstick-size
2-inch-long strips.

2. In a large bowl, mix all ingredients to
coat. Serve immediately or chill up to 3
hours.

Per serving: 118 cal., 3% (3.6 cal.) from fat; 0.7 g
protein; 0.4 g fat (0.1 g sat.); 29 g carbo (5.7 g fiber);
8.3 mg sodium; 0 mg chol.

Zucchini Rissoles

Donald Frediani, San Francisco

Donald Frediani's zucchini cakes make
a great appetizer when served with
tomato sauce; they're also a nice side
dish with chicken or fish.

PREP AND COOK TIME: About 40 minutes

MAKES: 12 to 14 cakes; 4 to 6 appetizer
servings

  1 pound zucchini, rinsed, ends trimmed
  1 onion (about 8 oz.), peeled
  2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
  1 cup fine dried bread crumbs
  1 large egg
1/2 cup grated dry jack
    or parmesan cheese
2 tablespoons chopped parsley
1 tablespoon chopped fresh mint leaves
  About 3 tablespoons vegetable oil

1. Shred zucchini and onion. Pour olive
oil into a 10- to 12-inch frying pan over
medium-high heat. Add vegetables,
salt, and pepper and cook, stirring frequently,
until vegetables are soft and any
liquid has evaporated, about 8 minutes.

2. Transfer mixture to a large bowl and
stir in bread crumbs, egg, cheese, parsley,
and mint until incorporated. Let
stand until cool enough to handle,
about 15 minutes. With well-floured
hands, form mixture into patties about
2 inches wide and 1/2 inch thick.

3. Wipe pan clean and heat vegetable oil
over medium heat. When oil is hot, add
patties, three or four at a time. Cook,
turning once, until golden brown on
both sides, about 6 minutes total. Reduce
heat as needed to maintain a constant
temperature. With a spatula, transfer
to a paper towel-lined baking pan;
keep warm in 200[degrees] oven. Serve hot.

Per serving: 241 cal., 60% (144 cal.) from fat; 7.3 g
protein; 16 g fat (3.6 g sat.); 19 g carbo (1.8 g fiber);
322 mg sodium; 45 mg chol.

Spiced Chicken and
Vegetable Couscous

Jennifer Kirk, Tucson

Jennifer Kirk writes that this spiced
chicken and vegetable dish is her family's
idea of comfort food.

PREP AND COOK TIME: About 1 hour

MAKES: 4 to 6 servings

  1 pound boned,
    skinned chicken breasts
    About 1/8 teaspoon salt
    About 1/8 teaspoon pepper
  2 tablespoons olive oil
  1 onion (about 8 oz.),
    peeled and chopped
  2 cloves garlic, peeled and minced
  1 teaspoon ground cumin
  1 teaspoon ground coriander
1/2 teaspoon ground dried turmeric
1/4 teaspoon cayenne
  2 cups cauliflower florets (about 1/2 in.)
  1 cup baby-cut carrots
1 1/2 cups fat-skimmed chicken broth
  or water
  1 red bell pepper (about 8 oz.), rinsed,
    stemmed, seeded, and cut into
    1-inch chunks
  1 zucchini (about 8 oz.), rinsed, ends
    trimmed, cut into 1-inch chunks
  2 cans (14.5 oz. each) diced tomatoes
  1 package (10 oz.) couscous
  3 tablespoons chopped fresh
    cilantro leaves

1. Rinse chicken and pat dry; cut
chicken into 1-inch chunks and sprinkle
with about 1/8 teaspoon salt and
1/8 teaspoon pepper. Heat 1 tablespoon
oil in a 12-inch frying pan (with 2-inch-high
sides) or a 6-quart pan over
medium-high heat. Add chicken and
stir often until browned on the outside
but still slightly pink in the center
(cut to test), 3 to 4 minutes. Transfer
chicken to a plate and add remaining
tablespoon oil to frying pan.

2. Add onion and garlic to pan and stir
often until onion is limp, about 5 minutes.
Stir in cumin, coriander, turmeric,
and cayenne and cook until spices are
fragrant, about 1 minute. Add cauliflower,
carrots, and chicken broth;
bring to a boil. Lower heat, cover, and
simmer until carrots are slightly tender
when pierced, 10 minutes. Stir in bell
pepper, zucchini, and tomatoes and
simmer, uncovered, until zucchini is
tender when pierced, 8 to 10 minutes
longer. Add salt and pepper to taste.

3. Meanwhile, in a 3- to 4-quart pan
over high heat, bring 2 cups water to
a boil. Remove from heat, stir in couscous,
cover, and let stand until water is
absorbed, about 5 minutes.

4. Fluff couscous with fork and spoon
onto a large serving platter. Spoon
chicken and vegetables over couscous
and sprinkle cilantro over the top.

Per serving: 386 cal., 15% (58 cal.) from fat; 29 g
protein; 6.4 g fat (1 g sat.); 53 g carbo (5.5 g fiber);
362 mg sodium; 44 mg chol.