More Healthy Spa Eats
SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)


More Healthy Spa Eats

This salmon entree and hummus appetizer will fill you up.

Chilled Poached Salmon in Dill Cucumber Sauce

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.