And for this week...

This is my choice for this week, hope we all like it.

5-Ingredient Lemon Pepper Salmon (pg. 236)

1 Tablespoon olive oil

4 Salmon fillets (about 5 ounces each)

Salt to taste

Lemon pepper seasoning to taste

1/4 Cup balsamic vinegar

Heat the oil in a large skillet over medium-high heat. Season both sides of the salmon with salt and lemon pepper. Add the salmon to the hot pan and cook until browned, about 2 minutes per side. Add the vinegar and cook until the fish is just cooked through and fork-tender and the liquid evaporated, about another 2 minutes.

Sautéed Red Cabbage with Mandarins (pg. 247)

2 Teaspoon olive oil

6 Cups cored and shredded red cabbage

One 11-ounce can mandarin oranges, drained

2 Tablespoons balsamic vinegar

1 Tablespoon sugar

Salt and freshly ground black pepper to taste

Heat the oil in a large skillet over medium-high heat. Add the cabbage and cook until it wilts, about 3 minutes, stirring frequently. Add the mandarins, vinegar, and sugar and cook for 1 minute, until the liquid reduces and evaporates. Season with salt and pepper and serve.