Jessica Swift – Food & Nutrition Magazine https://foodandnutrition.org Award-winning magazine published by the Academy of Nutrition and Dietetics Sun, 24 Dec 2017 01:12:12 +0000 en-US hourly 1 https://foodandnutrition.org/wp-content/uploads/2017/04/cropped-Favicon-32x32.png Jessica Swift – Food & Nutrition Magazine https://foodandnutrition.org 32 32 Sweet Sesame Salmon https://foodandnutrition.org/blogs/stone-soup/unilever-agents-of-change/sweet-sesame-salmon/ Thu, 21 Dec 2017 09:00:55 +0000 https://foodandnutrition.org/?p=12614 ]]> This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth. Click here to learn more about Unilever’s Agents of Change Program and the new Sustainable Nutrition Manifesto.

Ingredients

  • 2 tablespoons organic sweet chili sauce
  • 2 tablespoons organic low sodium soy sauce
  • 5 cup organic low sodium seafood stock
  • 2 garlic cloves, sliced
  • 2 tablespoons organic cilantro, rough chopped
  • 4 pieces wild salmon
  • 2 tablespoons I Can’t Believe It’s Not Butter!® It’s Organic!
  • 1 tablespoons organic sesame seeds

Optional Ingredient:

  • 2 scallions, sliced

Directions

  1. Preheat oven to 375°.
  2. Add chili sauce, soy sauce, seafood stock, garlic, cilantro to a sealable gallon bag.
  3. Add salmon into the bag making sure the marinade covers the flesh of the salmon. Set aside for 15 minutes.
  4. In a nonstick pan melt one tablespoon of I Can’t Believe It’s Not Butter!® It’s Organic! over medium-high heat. Once melted, add salmon to pan (reserving marinade), flesh side down for 3 minutes or until golden brown.
  5. Remove salmon from skillet, and place it skin side down in a nonstick pan or baking sheet, and bake for 5-7 minutes or until cooked thoroughly. Meanwhile, add marinade to hot pan and reduce sauce until it starts to thicken.
  6. Remove from heat add sesame seeds and remaining tablespoon of I Can’t Believe It’s Not Butter!® It’s Organic!
  7. Spoon over fish and enjoy!

Serves 2.

Click here to see more recipes from Unilever’s Agents of Change gallery.

]]> Pepita Crusted Bronzini https://foodandnutrition.org/blogs/stone-soup/unilever-agents-of-change/pepita-crusted-bronzini/ Wed, 27 Sep 2017 08:00:32 +0000 https://foodandnutrition.org/?p=10034 ]]> This sponsored recipe is brought to you by Unilever, whose Agents of Change Program celebrates the innovative registered dietitians working to create a healthier, more sustainable future — through food that tastes good, does good and doesn’t cost the earth. Click here to learn more about Unilever’s Agents of Change Program and the new sustainable nutrition manifesto.

Ingredients

  • 1 cup pepitas (pumpkin seeds, shell removed)
  • 1 tablespoon lemon zest
  • 2 tablespoon parsley, fresh, chopped
  • 2 garlic cloves
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons Hellmann’s® Real
  • 4 4-ounce bronzini fillets, skin on
  • Pan spray

Directions

  1. Place pepitas in food processor; coarsely chop. Add lemon zest, garlic, parsley, smoked paprika, salt and pepper; pulse until crumbly.
  2. Arrange bronzini fillets skin side down on parchment paper lined baking sheets. Spread even layer of Hellmann’s® Real on tops of fish.
  3. Spoon 1/4 cup of pepita mixture over each fillet; gently press the mixture into the surface of the fish*.
  4. Spray fish with pan spray.
  5. Bake at 375°F 10 to 15 minutes, or until bronzini flakes with a fork.

*Make ahead tip: After pressing the pepita mixture into the surface of the fish. Cover with plastic wrap and refrigerate for up to 2 hours.

Serves 4.

Click here to see more recipes from Unilever’s Agents of Change gallery.

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