Moroccan Salmon with Corn and Squash Chowder

Sometimes, simple spices and fresh fish really is the best way to go. This dish combines savory Moroccan spices with some roasted tomatoes and lemon that delicately flavor the salmon and truly highlight its natural, rich flavor. Make sure you purchase fresh, sustainable salmon, such as Wild Alaskan, rather than the farmed Atlantic Salmon that is in danger of over-fishing.

Along with the salmon, I took advantage of the incredible abundance of squash and fresh corn on the cob at my local farmer's market and whipped up a (healthy) corn and squash chowder. This soup was absolutely divine. While not as thick and creamy as true chowders that are full of just that (cream!) it does a great simulation while leaving you without feeling as if you just ate a week's worth of calories in just a small cup. The fresh squash and corn give it a great flavor that is accented by some key spices. Not always the biggest fan of soups, my boyfriend went back for seconds and then thirds and I had to hide some away to sneak it to work for lunch the next day.

Difficulty: medium
Time: 45 minutes
Cost: $23.01 (caveat)



Corn and Squash Chowder
Time: 30 minutes

Ingredients:
2 tsp olive oil
2/3 c green onions, diced
3 c yellow or other squash, chopped
2 c corn kernels (about 6 cobs)
2 1/4 c 1% milk
1 tsp Thyme (dried)
1/2 tsp salt
1 tsp black pepper
1/4 c shredded low-fat sharp cheddar cheese

(this recipe is based upon a similar one from Cooking Light)

Heat a large pan over medium-high heat. Add the olive oil and let it heat for a minute, swirling to coat the pan. Add the green onion and squash and saute for about 10 minutes, or until the vegetables are soft and slightly browned. Stir fairly frequently to avoid burning and to ensure the vegetables cook evenly.

As the squash and green onions cook, get the kernels off your cobs. To do this, shuck each cob and wrap the cob in wax paper, twisting the ends. Microwave at 2.5 minutes per cob to cook. Let the corn cool and then cut the kernels off. To avoid the kernels flying everywhere, hold the corn vertically in a bowl when you slice the kernels so they are contained. (You may also substitute canned or frozen corn if fresh is not available.)

Set 1 cup corn to the side and place the other cup in a food processor. Pour in 1 cup milk and blend until it is smooth. You will still have tiny bits of corn, but it should be a smooth liquid rather than chunky kernels.

Pour the other 1 1/4 c milk into the blender. Add the Thyme, salt, and pepper. Blend just for a handful of seconds or until the mixture is well combined.

Once the vegetables are done sauteing in the pan, add the milk-corn mixture from the blender. Then also pour in the reserved cup of corn. Stir well to make sure everything is well combined.

Let the soup cook for about 5 minutes to make sure it is thoroughly heated, stirring occasionally. Stirring will make sure the soup cooks evenly as well as mixing everything together.

Pour the soup into individual bowls and top with a sprinkling of the cheddar cheese. You can also add some freshly ground black pepper if you desire.

Moroccan Salmon
Time: 45 minutes

Ingredients:
1/4 c parsley, chopped
2 tsp olive oil
1 tsp lemon juice
1/2 tsp ginger, minced
3 cloves garlic, minced
1/8 tsp red pepper flakes
1/4 tsp cumin
1/2 tsp black pepper
1 lb salmon
1 lemon
1 (big) plum tomato

(this recipe is based upon a similar one from Cooking Light)

Mix together the parsley, olive oil, lemon juice, ginger, garlic, red pepper flakes, cumin, and black pepper and pour into a plastic bag. Add the fish and squish around to make sure the fish is coated. Let it marinate for 15 minutes.

As it is marinating, preheat the oven to 400 degrees.

After it finishes marinating, grease a glass baking dish with cooking spray. Place the fish in, skin-side down. Pour the marinade from the bag over the fish.

Slice the lemon and tomato and place the slices over the top of the salmon. Cover the dish with foil and bake for 20 minutes. When the salmon is finished it should be pink and flake easily.