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Atlantic salmon recipes make four-meals-in-one

First make enough glazed salmon for all recipes; serve four fillets for dinner; then use the leftover salmon for lunches and dinners later.

Glazed Salmon

Makes 4 servings

1/4 cup honey

2 tablespoons low-sodium soy sauce

2 tablespoons lime juice

1 tablespoon Dijon mustard

4 6-ounce salmon fillets (Atlantic Canada or coast of Maine)

1. In small bowl, whisk together honey, soy sauce, lime juice, and mustard. Marinate salmon in sauce in refrigerator for several hours, or until ready to cook.

2. In nonstick skillet coated with nonstick cooking spray, cook salmon on each side, 3-5 minutes, until golden brown, crispy, and just cooked through. Transfer salmon to platter.

3. Add remaining honey glaze to skillet, and simmer, stirring, until mixture comes to boil. Return the salmon to the pan, heat thoroughly, and serve immediately.

Nutritional information per serving

Calories 273, Protein (g) 35, Carbohydrate (g) 19, Fat (g) 6, Calories from Fat (%) 20, Saturated Fat (g) 1, Dietary Fiber (g) 0, Cholesterol (mg) 88, Sodium (mg) 400 Diabetic Exchanges: 5 very lean meat, 1 other carbohydrate

Strawberry and Kiwi Mixed

Green Salad Topped with Salmon

Makes 6-8 servings

8 cups mixed greens (Bibb, red leaf, spinach)

11/2 cups sliced strawberries

2 kiwis, peeled and sliced

1 tablespoon sesame seeds

1 green onion, chopped

1/3 cup raspberry vinegar

2 teaspoons Dijon mustard

1/4 cup canola oil

1. In large bowl, mix together greens, strawberries and kiwi.

2. In small bowl, whisk together sesame seeds, green onion, vinegar, Dijon mustard, and oil. Refrigerate vinaigrette until ready to use.

3. When ready to toss salad, add dressing gradually, top with pre-cooked salmon and serve immediately.

Nutritional information per serving (without salmon):

Calories 106, Calories from fat 65% Fat 8g, Saturated Fat 1g, Cholesterol 0 mg. Sodium 42mg. Carbohydrate 8g, Dietary Fiber 3g, Sugars 4g, Protein 2g, Dietary Exchanges: 1/2 fruit, 11/2 fat

Simple Salmon Bisque

Makes 3 (1-cup) servings

1 tablespoon canola oil

2 tablespoons finely chopped onion

2 tablespoons all-purpose flour

1/2 cup low-sodium, fat-free chicken broth

3/4 cup fat free half-and-half

3/4 cup skim milk

2 teaspoons no-salt tomato paste

1/4 cup white wine or chicken broth

1 cup cooked, skin removed, flaked salmon fillet (Atlantic Canada or coast of Maine)

1/2 teaspoon dried dill weed leaves

Salt and white pepper to taste

1. In large nonstick pot, melt butter and saute onions about 3 minutes, until tender.

2. Add flour, stirring one minute. Gradually, stirring constantly, add broth, half-and-half, milk and tomato paste. Bring to boil, reduce heat, stirring until mixture starts to thicken. Add wine and continue cooking until thickened.

3. Add flaked salmon, dill weed, and season to taste.

Nutritional information per serving:

Calories 214, Calories from fat 308% Fat 7g, Saturated Fat 1g, Cholesterol 27mg, Sodium 141mg, Carbohydrate 16g, Dietary Fiber 0g, Protein 19g, Dietary Exchanges: Dietary exchanges: 1/2 starch, 1/2 fat free milk, 2 lean meat

Salmon Sliders

Cooked salmon from

Maine/Atlantic Canada

Mini buns

Sliced cucumber

Dill Sauce (recipe follows)

1. Cut buns in half and layer salmon, sliced cucumber and dill sauce (see recipe).

Dill Sauce

1 cup nonfat plain Greek yogurt

2 tablespoons light brown sugar

1 tablespoon vinegar

2 teaspoons dill weed

In small bowl, mix together all ingredients.