Fish: Shrimp Scampi

Makes 4 servings

4 teaspoons olive oil
1 1/4 pounds medium shrimp
6-8 garlic cloves, minced
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 tablespoon fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 lemon slices

1. In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, 2-3 minutes. Add the garlic and cook, stirring constantly, about 30 seconds. With a slotted spoon, transfer the shrimp to a platter; keep hot.

2. In the skillet, combine the broth, wine, lemon juisce, 1/4 cup of the parsley, salt and pepper; bring to a boil. Boil uncovered until the sauce is reduced by half; spoon over the shrimp. Serve, garnished with the lemon slices and sprinkled with the remaining tablespoon of parsley.

Fish: Salmon with Mustard Maple Sauce

Active time: 20 min Start to finish: 20 min

4 (6- to 7-oz) pieces center-cut salmon fillet (1 1/4 inches thick), skinned
1 tablespoon vegetable oil
3 tablespoons water
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
2 garlic cloves, finely chopped
2 teaspoons mustard seeds
1/4 cup chopped scallion greens

Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté salmon in 2 batches, starting with skinned sides up and turning over once, until just cooked through, 6 to 9 minutes per batch. Transfer to a platter and keep warm, covered.

Remove skillet from heat and cool 1 minute. Whisk in remaining ingredients and salt and pepper to taste. Pour sauce over salmon.

Makes 4 servings.