Ingredients

serves 6

　　2 teaspoons canola oil

　　1 onion, roughly chopped

　　2 garlic cloves, smashed

　　1 carrot, peeled and roughly chopped

　　1 celery stalk, roughly chopped

　　2 tomatoes, seeded and roughly chopped

　　2 tablespoons tomato paste

　　2 tablespoons unsulfured molasses

　　2 tablespoons honey

　　2 tablespoons brown sugar

　　2 teaspoons dry mustard

　　1 teaspoon ground cumin

　　1 1/2 teaspoons coarse salt

　　1/2 teaspoon freshly ground black pepper

　　Pinch of cayenne pepper, or to taste

　　6 5-ounce salmon steaks or fillets

　　Spiced Pilaf (recipe follows)

　　

Spiced Pilaf

2 teaspoons canola oil

　　1 red onion, cut into 1/4-inch dice

　　2 small carrots, peeled, cut into 1/4-inch dice

　　1 stalk celery, cut into 1/4-inch slices

　　1/4 cup dry white wine

　　1 1/2 cups brown rice

　　1 teaspoon coarse salt

　　1/4 teaspoon freshly ground pepper

　　1/2 teaspoon paprika

　　1/4 teaspoon turmeric

　　1/2 teaspoon ground cumin

　　(serves 6)

　　

Step 1

Heat the oil in a saucepan over medium heat. Add the onion, garlic, carrot, and celery. Cook the vegetables until softened, 5 to 7 minutes. Add the tomatoes; cook the vegetables until very tender, about 10 minutes more. Add the tomato paste, molasses, honey, sugar, mustard, cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, cayenne pepper, and 2 cups water; stir to combine. Simmer gently until thickened, about 30 minutes. Transfer to a food processor or blender; puree until smooth. Refrigerate until ready to serve.

　　

Step 2

Heat a grill or grill pan. Season the fish with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Brush generously with sauce. Grill until the fish is cooked through, 2 to 3 minutes per side. When the fish is done, remove and discard the skin. Serve over pilaf drizzled with sauce.

　　

Spiced Pilaf

Step 3

Heat the oil in a medium skillet over medium heat. Add the onion, carrots, and celery. Cook until tender, 3 to 4 minutes. Add the wine, and cook until most of the liquid has evaporated, about 2 minutes. Transfer to a medium bowl, and set aside to cool.

　　

Step 4

Meanwhile, bring a medium saucepan of water to a boil. Stir in the rice, and cook until tender, 25 to 30 minutes. Drain, and add to the bowl of vegetables. Season with salt, pepper, paprika, turmeric, and cumin. Serve with grilled salmon.

　　

FIT TO EAT RECIPE

Step 5

(Per serving)

　　

Step 6

Calories: 300

　　

Step 7

Fat: 11g

　　

Step 8

Cholesterol: 78mg

　　

Step 9

Carbohydrate: 21g

　　

Step 10

Sodium: 363mg

　　

Step 11

Protein: 29g

　　

Step 12

Fiber: 2g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.