Baked Zucchini Sticks & Balsamic Glazed Salmon

Cooking for the weekend! It's Friday and hopefully you have time to kick up your heels and spend a few minutes in the kitchen creating a delicious meal. I have two recipes that I think would make a great combo for just that!  I'm here to reaffirm my conversion to things green.  The baked zucchini sticks are great as a side served with some sour cream.  The balsamic glazed salmon can go with an assortment of sides - I stayed away from my favorite potato dish - but you will see it later on my blog I promise!

One thing I really love about this blog is when you try any of my recipes you tell me how they turned out! I would love to hear from you! Just leave a note :)

Baked Zucchini Sticks

Taken from What’s Cooking Fall 2011 Kraft Magazine.

Makes 8 servings.

Ingredients:

1 pouch Shake’N Bake Extra crispy (or Cajun) original coating mix

1 TBSP minced fresh parsley (I used parsley flakes and it turned out great)

1 egg

1 TBSP water

4 zucchini, cut crosswise in half, then quartered lengthwise (make ‘em look like fries!)

¼ cup ranch dressing or sour cream for dipping

Directions:

1. Preheat oven to 400.
2. Mix coating mix with parsley in the Shake’N Bake plastic bag
3. Beat egg and water in a medium bowl.  
4. Dip zucchini sticks in egg, then in coating mixture, until evenly coated.  Place in a single layer on a baking sheet sprayed with cooking spray, or lined with tinfoil.
5. Bake 20 minutes or until crisp-tender and golden brown. Serve with dressing of choice.

You’re eating green veggies – that taste delicious! Something tells me I may need to put "Deceptively Delicious" by Jessica Seinfeld on my wish list this year. 

Balsamic Glazed Salmon

Taken from America’s Test Kitchen Light & Healthy 2010.

Makes for 2.

Ingredients:

Salmon:

2 skinless center-cut salmon fillets about 1 ½ inches thick

1/8 tsp salt

1/8 tsp pepper

1 tsp oil

Glaze: 

¼ cup orange juice

3 TBSP balsamic vinegar

2 TBSP honey

1 TBSP white vinegar

1/ tsp red pepper flakes

1 dash of rosemary

Directions:

Salmon:

1. Pat the salmon fillets dry with paper towels and season with salt and pepper. Heat the oil in a 12-inch non-stick skillet over medium-high heat.  Carefully lay salmon, skinned-side up, in the skillet and cook until well browned on the first side, about 5 minutes.  Flip the salmon and continue to cook until the sides are opaque and the thickest part is cooked, 3-5 minutes longer.
2. Transfer the salmon to a platter, tent loosely with foil, and let rest while making glaze.

Glaze:

1. Whisk the oj, balsamic vinegar, honey, white vinegar, pepper flakes, and rosemary together in a small bowl.  Wipe out the skillet with a wad of paper towels and return to medium heat.  Add the glaze to the skillet, bring to a simmer, and cook until the glaze is thick and syrupy, and reduced to about ¼ cup – about 5 minutes.
2. Spoon glaze over salmon and serve.