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From Canyon Ranch Spa, Berkshires, Massachusetts
1 medium carrot, roughly chopped 1 rib celery, roughly chopped 1 medium onion, roughly chopped 1 lemon, peeled and sliced 4 4-ounce fillets of salmon 2 pieces cheesecloth, cut in half
Dill Sauce: 1/2 cup grated cucumber 1/2 cup plain nonfat yogurt 1 tablespoon fresh dill Pinch salt 2 tablespoons red wine vinegar 1 tablespoon fructose Pinch black pepper
1. Bring 3 cups water to a boil in a large saucepan or fish steamer. Add vegetables and lemon, and return to a boil. 2. Wrap each salmon fillet in a piece of cheesecloth. Add to the saucepan and cook, covered, until opaque, about 8 minutes. 3. Remove salmon from stock. If you wish, save the stock for future use. Refrigerate salmon until cold. 4. Combine all ingredients for dill sauce and refrigerate. 5. Serve 1/4 cup dill sauce on each salmon fillet.
Makes 4 servings.
Nutrition Information: 180 calories, 11g carbohydrate, 7g fat, 59mg cholesterol, 25g protein, 175mg sodium
1 3/4 cups cooked garbanzo beans 1 teaspoon minced fresh garlic 3 tablespoons olive oil 1/4 teaspoon sea salt 1/4 teaspoon cayenne pepper 1 teaspoon tahini 1 1/2 tablespoons lemon juice 3 tablespoons water
Combine all ingredients in a food processor and puree until smooth. Add additional water, 1 tablespoon at a time, if too thick.
Makes 4 (1/3-cup) servings.
Nutrition Information: 185 calories, 18g carbohydrate, 11g fat, 0mg cholesterol, 6g protein, 217mg sodium, 5g fiber
All recipes reprinted with permission from Canyon Ranch Spa, Berkshires, Massachusetts.