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Weeknight Cooking LOWCALORIE DINNER

SALMON WITH DILL CARROTS AND CABBAGE ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

Kosher salt 4 carrots, thinly sliced 6 cups thinly sliced Savoy cabbage (about ¼ head) 3 tablespoons unsalted butter Freshly ground pepper ¼ cup sour cream 1 tablespoon whole-grain mustard 1½ teaspoons champagne vinegar or white wine vinegar 1 tablespoon vegetable oil 4 6-ounce skin-on salmon fillets (preferably wild) 1 tablespoon chopped fresh dill Lemon wedges, for serving 1. Bring a large pot of salted water to a boil. Add the carrots and cabbage and cook until tender, 6 to 7 minutes. Drain and return to the pot. Add the butter and stir until melted; season with salt and pepper. Cover to keep warm and set aside. Meanwhile, mix the sour cream, mustard and vinegar in a small bowl; set aside. 2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Season the salmon with ½ teaspoon salt and a few grinds of pepper; add to the skillet, skin-side down, and cook until the skin is golden brown and crisp, about 4 minutes. Flip and cook until just cooked through, 1 to 2 more minutes. 3. Stir the dill into the vegetable mixture. Serve with the salmon, mustard sour cream and lemon wedges. Per serving: Calories 420; Fat 24 g (Saturated 9 g); Cholesterol 130 mg; Sodium 390 mg; Carbohydrate 11 g; Fiber 3 g; Protein 40 g

PORK SALTIMBOCCA WITH PEAS ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

4 boneless center-cut pork chops (½ inch thick; 5 ounces each) Kosher salt 3 tablespoons extra-virgin olive oil ½ cup all-purpose flour 1 large shallot, finely chopped 8 fresh sage leaves ½ cup dry white wine 1¼ cups low-sodium chicken broth 5 thin slices prosciutto (about 3 ounces), 1 slice chopped 1 cup grated fontina cheese (about 2 ounces) ¼ cup grated parmesan cheese 1 10-ounce package frozen peas 1. Preheat the broiler. Season the pork with salt. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Working in batches, dredge the pork in the flour and add to the skillet; reserve the flour. Cook until browned, 1 minute per side. Transfer to a plate. 2. Reduce the heat to medium; add the shallot to the skillet and cook, stirring, until soft, 3 minutes. Increase the heat to medium high. Add the sage and 2 teaspoons of the reserved flour. Cook until sizzling, 30 seconds. Add the wine; bring to a boil. Cook until reduced by half, 2 minutes. Add 1 cup broth; return to a boil and cook until thickened, 2 minutes. Add the pork; return to a simmer. Top each chop with a prosciutto slice, then the cheeses. Broil until bubbling, 1 to 2 minutes. 3. Heat the remaining 1 tablespoon olive oil in a small saucepan over medium heat. Add the chopped prosciutto; cook until crisp, 1 to 2 minutes. Add the peas, the remaining ¼ cup broth and ¼ teaspoon salt. Cover; cook until the peas are tender, 5 minutes. Uncover; increase the heat to medium high. Cook until the liquid is reduced, 1 minute. Serve with the pork. Per serving: Calories 550; Fat 29 g (Saturated 10 g); Cholesterol 115 mg; Sodium 1,200 mg; Carbohydrate 24 g; Fiber 3 g; Protein 42 g

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FOOD NETWORK MAGAZINE

MARCH 2016

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