Flounder with Cilantro-Curry Topping and Toasted Coconut

From Cooking Light Magazine

Serves 4

Ingredients
1/2 teaspoon salt, divided
4 (6-ounce) flounder fillets
Cooking spray
2 tablespoons flaked sweetened coconut
1 cup cilantro sprigs
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon curry powder
3 garlic cloves, peeled
1 jalapeño pepper, halved and seeded
Lemon wedges (optional)



Preparation
1. Preheat broiler.
2. Sprinkle 1/4 teaspoon salt over fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
3. Place the coconut on a baking sheet; broil for 2 minutes or until toasted, stirring occasionally.
4. Combine remaining 1/4 teaspoon salt, cilantro, and next 5 ingredients (through jalapeño) in a food processor; process until finely chopped. Spoon 2 tablespoons cilantro mixture over each fillet; sprinkle each serving with 1 1/2 teaspoons coconut. Garnish with lemon wedges, if desired.

Samantha's Friends

Lollipop

Getting Ready For the Easter Bunny

Watching FOUR Toddlers at Once

Every Tuesday my girlfriends and I take turns taking all the kids for a couple of hours so that we can take advantage of some free babysitting. Today it was my turn to have all the kiddos.

Thought you might want to see what goes on:

Four Monkeys

The Life of the Party

Reese showing off her best dance moves with a quick eye test in between

A battle over the "Mimi"

Bella wondering what all the fuss is about over the "Mimi"

Peek-A-Boo

Salmon Steaks with Soy-Maple Glaze

From Food and Wine Magazine

Recipe by Steve Raichlen

4 Servings

Ingredients
1/4 cup soy sauce
3 tablespoons pure maple syrup
3 tablespoons Asian sesame oil
Four 8-ounce wild salmon steaks, cut 1 inch thick
One 2-inch piece of fresh ginger—peeled, thinly sliced and smashed
2 garlic cloves, smashed
2 scallions, thinly sliced

In a large, shallow dish, whisk the soy sauce with the maple syrup and sesame oil. Add the salmon steaks and turn to coat. Press the ginger and garlic onto both sides of the steaks. Cover and refrigerate for 2 hours, turning the salmon a few times.

Light a charcoal grill. Remove the salmon from the marinade. Pour the marinade into a small saucepan and boil over high heat until syrupy, about 3 minutes. Strain the glaze into a small bowl.

Oil the grate and grill the salmon over moderately high heat for 6 minutes, rotating the steaks slightly after 2 minutes to make crosshatches, if desired. Turn the steaks and grill for 6 minutes longer. Transfer to plates and spoon the glaze on top. Sprinkle with the scallions and serve.

I served the salmon over whole-wheat cous cous and a spinach salad with dried cranberries, pecans and feta cheese.

Why Samantha Should Listen To Her Mother

She was fine, no tears.