Quick and Easy Salmon
 

4 - Salmon Steaks
1/2 cup - lemon juice
Mrs. Dash Table Blend Seasoning
Ground Black Pepper
Aluminum Foil


Preheat oven to 350 Degrees
Wash salmon really good and pat dry with a paper towel
submerge each salmon steak in lemon juice
Place each salmon steak on a sheet of aluminum foil
Season each salmon steak with Mrs. Dash (Fully cover each one -- can be applied to both sides if you like)
Bake for 30 - 35 minutes or until salmon pulls apart easily...be careful not to over cook as it will dry it out :(
(Makes 4 servings - not sure about points - it is a Core Menu Food though)
**Also really delicious on the grill. Enjoy

Salmon, Tofu and Broccoli Patties
 

Salmon, Tofu and Broccoli Patties

(I haven't made this yet, but this sounds soooo healthy. I love salmon and broccoli. This is a Dr. Weil recipe. Cheree)

Salmon, Tofu and Broccoli Patties

2 servings (2 patties each)

This is a light and easy dish for people who want to eat salmon, broccoli and tofu on principle but may not like cooking these items. The patties are actually baked in muffin pans, using pureed raw salmon, combined with silken tofu. This dish substitutes tofu for the traditional eggs and cream and adds finely chopped broccoli.

Start to finish: 20 minutes

Ingredients:
6 ounces salmon fillet
1/2 cup organic silken tofu
1 teaspoon grated ginger root
1 teaspoon salt-free herb blend
1 teaspoon Dijon mustard
1 cup broccoli, cooked and finely chopped

Instructions:

Preheat the oven to 350 degrees.

Chop the cooked broccoli finely in the food processor. Remove and set aside.

Cut the raw salmon into chunks and put it in the food processor with the tofu and seasonings. Puree until smooth.

Fold the chopped broccoli into the salmon mixture and divide between four lightly oiled muffin pan sections.

Cover the muffin pan with tinfoil, pressing it down around the edges of the pan. Put in the middle rack of the oven and bake at 350 for 12 minutes.

Remove the pan and let the patties sit for a few minutes. Tip the pan over carefully, or guide the patties out with a knife. There will be a little liquid depending on the type of tofu used, but the patties should hold together.

Serve as a lunch or brunch dish with a side salad, or add a crisp stir fry of mushrooms and green vegetables to make it a dinner. These patties hold very well in the fridge for a few days and can be re-heated in the microwave at work. They also freeze very well, so if you like them, multiply the recipe by three, using about a pound of salmon and a full head of broccoli, and make a muffin pan full.

Nutritional Information:

Per serving: (3 WW points per serving)
158 calories
6 g total fat (1 g sat)
44 mg cholesterol
28 g carbohydrate
23 g protein
5 g fiber
246 mg sodium

I don't have one from winning points but it is 5 points per serving and serves 4
1 can tuna in water-drained
1 15 oz can baby green peas
1 can reduced fat cream of mushroom soup
1 cup fat free milk
1 chopped onion
1 cup elbow macaroni
6 oz 2% milk cheddar cheese.
Mix all the ingredients except the cheese in an 8x8 pan. Sprinkle with cheese.
Bake covered for 1 hour in 350 degree oven
I like it alot