Five-Spiced Sesame Tuna and Avocado

Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 10 min
Cook 10 min

• 2 avocados
• Juice of 1/2 lime
• 1/3 cup balsamic vinegar (eyeball it)
• 1/4 cup tamari (dark soy sauce)
• 3 tablespoons honey (eyeball it)
• 2 tablespoons vegetable oil
• Four 6-ounce tuna steaks
• 2 teaspoons Chinese five-spice powder
• Salt and pepper
• 1/2 cup toasted sesame seeds
• 1/4 cup snipped chives
• 1/2 head iceberg lettuce, shredded

1. Thickly slice the avocados lengthwise and coat with the lime juice to prevent browning; set aside. In a small saucepan, over medium-high heat, bring the vinegar, tamari and honey to a low boil. Lower the heat and simmer until syrupy, 6 to 7 minutes. Set aside.
2. In a large skillet, heat the oil over high heat. Sprinkle the tuna with the five-spice powder and season with salt and pepper. Place the tuna in the skillet and cook, turning once, until just browned, 1 to 2 minutes on each side. Slice the tuna and top with the sesame seeds and chives.
3. Divide the lettuce among 4 plates and top with the tuna and avocado. Drizzle with the dressing.

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Bacon-Wrapped Salmon with Broccoli and Mashed Potatoes

Recipe & picture courtesy of Rachael Ray

Serves 4

• 2 pounds small red-skinned or yukon gold potatoes
• Salt
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• A few sprigs thyme
• One 3-inch piece lemon peel
• Pepper
• Four 6-ounce salmon fillets, skinned
• 4 slices black-pepper bacon
• 1 head broccoli, cut into spears
• One 1-inch piece fresh ginger, peeled and grated
• 2 cloves garlic, peeled and grated
• 3 tablespoons extra-virgin olive oil (EVOO)
• 2 pinches crushed red pepper
• 1/4 cup pure maple syrup
• 2 tablespoons tamari (dark soy sauce)

1. Position a rack in the upper third of the oven and preheat to 450°. In a large saucepan, add the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain; return to the pot.
2. While the potatoes are working, in a saucepan, combine the chicken broth, cream, thyme sprigs and lemon peel and steep over medium-low heat. Pour over the drained potatoes and mash together; season with salt and pepper. Cover to keep warm.
3. Season the salmon with salt and pepper, then wrap each fillet with the bacon. Arrange the fish on a broiler pan and roast until the bacon is almost crisp and the fish is almost firm, about 12 minutes.
4. On a rimmed baking sheet, toss together the broccoli, ginger, garlic, EVOO and crushed red pepper; season with salt. Roast in the lower third of the oven until tender, about 12 minutes.
5. In a small saucepan, bring the maple syrup and tamari to a boil. Baste the salmon liberally with the glaze and cook for 1 minute more. Serve with the mashed potatoes and broccoli.

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Devilish Sesame Chicken with Green Beans and Scallion Rice

Recipe & picture courtesy of Rachael Ray

Serves 4

• 3 tablespoons vegetable oil
• 1 cup white rice
• 2 cups chicken broth
• Salt
• 1/2 pound green beans
• 1 pound chicken breast, chicken cutlets or chicken tenders, thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 3 tablespoons tamari (dark soy sauce)
• 3 tablespoons honey
• 1 tablespoon hot pepper sauce
• 1 tablespoon Dijon mustard
• 2 teaspoons sesame oil
• 1 bunch scallions, finely chopped
• 2 tablespoons sesame seeds, toasted

1. In a large saucepan, heat 1 tablespoon oil, 1 turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups chicken broth, lower the heat, cover and simmer until tender, about 17 minutes.
2. In a medium skillet, bring enough water to reach a depth of 1 inch to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water.
3. In a large skillet, heat the remaining 2 tablespoons oil, 2 turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3 to 4 minutes. Add the red pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute.
4. In a bowl, mix together the tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken broth. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chickenal.
5. Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds. and pepper. Cover to keep warm.

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