Cooking Light, April 2013 page 98
Since multiple recipes appear on page 98, select the one(s) you want to save, share or create a shopping list for, here.
Roasted Salmon with Soy-Marmalade Glaze
Serve with Snap Pea and Radish Sauté and Quinoa with Toasted Pine Nuts. Or serve with Soba Noodle Salad and Wilted Spinach with Fresh Chile. There are a number of sustainable salmon options available; look for U.S.-caught and U.S.-farmed fish.
Snap Pea and Radish Sauté
Cutting half of the peas in half gives the dish a lovely look, but you can skip that step and leave them all whole, if you like.
Quinoa with Toasted Pine Nuts
Quinoa is hot right now. And our Quinoa with Toasted Pine Nuts makes this up-to-date side dish even more fantastic.
Soba Noodle Salad
Look for soba noodles on the Asian food aisle. If you can't find them, you can sub whole-wheat spaghetti (which takes about 10 minutes longer to cook).
Wilted Spinach with Fresh Chile
You'll often see spinach cooked with dried red pepper flakes; here fresh chile gives that tired treatment a delicious flavor boost.