Quick Dinners Everyone Will Love
By Jenna Helwig
Quick dinners everyone will love! It’s hard enough to find nutritious meals that satisfy everyone’s taste buds at suppertime — and during the holiday season, busy schedules make it an even bigger challenge. Fortunately, a delicious and healthy dinner doesn’t have to take hours or tons of ingredients. These two main-dish recipes take less than an hour from start to finish. Add a side salad or your favorite mixed vegetables, and watch everyone dig in!
Salmon with Mango-Pineapple Salsa
Makes 4 servings
4 salmon fillets, about 1-1½ pounds total
1 tablespoon extra-virgin olive oil
Kosher salt and pepper, to taste
¼ fresh pineapple (or about 1 cup canned), diced
1 fresh mango (or about 1 cup canned), diced
1 tablespoon cilantro, minced
½ jalapeno, minced (or to taste)
2 scallions, finely chopped
Juice of ½ lime, or to taste
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place the salmon on the pan, rub with olive oil and sprinkle with salt and pepper. Roast until just cooked through, 10-15 minutes depending on the thickness of the fish.
2. For the salsa: In a medium bowl, mix together the pineapple, mango, cilantro, jalapeno, scallions, lime juice, and some additional salt and pepper. Taste and add more lime, salt, and/or pepper if desired.
3. Place the salmon on a serving platter or individual plates. Top with the salsa.
Peachy Pork Chops
Makes 4 servings
1½ teaspoons ground cumin
1 teaspoon kosher salt
Freshly ground pepper, to taste
4 bone-in pork loin chops, ½-inch thick
Juice of one lime
2-3 tablespoons peach preserves
1 tablespoon chopped cilantro and/or mint
1. In a small bowl stir together the cumin, salt and pepper. Rub the mixture over both sides of each of the pork chops.
2. In another small bowl, stir together the lime juice, peach preserves and cilantro or mint. The consistency should be thick enough to glaze the chops, so adjust the amount of peach preserves depending on how much juice your lime gives.
3. Preheat a sauté pan or oven grill pan to medium-high. Grill the chops for four minutes on each side. Brush the chops with the glaze, flip, and cook for an additional 30 seconds. Brush the chops with glaze again, flip, and cook for 30 more seconds.
Jenna Helwig is a recipe developer, food writer, personal chef and culinary instructor through her company Rosaberry. She has a culinary arts degree from the Institute of Culinary Education and lives in Brooklyn, New York with her husband and their always-hungry 6-year-old daughter, Rosa.