Tried some great new recipes tonight

I mentioned some time back a book I got called Eating Well After Weight Loss Surgery, and after not using it for a long time and getting bored with eating the same ol' same ol' (which is being whittled down due to some of the issues I'm having with certain meats), I decided to try a recipe or two from the book for dinner tonight.

If you like salmon, you'll really enjoy this. It's got a bit of zip but not too much, and the calorie count is really good on it as well.


Grilled Salmon with Basil Seafood Sauce

olive oil cooking spray
1 pound salmon fillets
1 tablespoon light soy sauce


Basil Seafood Sauce
(makes approximately 1 cup):

1/2 cup fat-free sour cream
1/2 cup low-fat mayonnaise
2 tablespoons prepared horseradish
1/4 cup fresh basil, chopped
2 teaspoons light soy sauce
2 tablespoons minced dried onion
1 teaspoon fresh ginger, minced
1 tablespoon anchovy paste

1. Spray a broiling pan with cooking spray; place salmon on pan, skin side down, and coat with cooking spray.
2. Sprinkle salmon with soy sauce and broil for 5-7 minutes until cooked through but still moist.
3. While salmon is broiling, combine all sauce ingredients in a small bowl and mix well.
4. Either pour the sauce over the finished salmon or use it for dipping.

Makes 4 servings

SALMON:
Calories: 193.01, Protein: 24.41g, Fat: 9.71g, Carbohydrates: 0.25g, Cholesterol: 70.31mg, Fiber: 0g, Sodium: 197.05mg.

BASIL SEAFOOD SAUCE (2 tablespoons):
Calories: 38.86, Protein: 1.10g, Fat: 3.4g, Carbohydrates: 2.60g, Cholesterol: 7.19mg, Fiber: 0.05g, Sodium: 165.77mg.


I made a side dish to go along with it which also turned out good. I say "good" because hubby had two servings of everything! I've fixed a couple other dishes from this book and he wasn't as keen on them.


Zucchini and Ricotta Rustica

olive oil cooking spray
3 cups (2 medium) zucchini, sliced thin
salt and pepper to taste
1/2 pound Canadian bacon, sliced thin, trimmed of fat and diced
1 1/2 cups fresh tomato, diced
1/2 cup fresh basil, shredded
1/2 cup fat-free ricotta cheese
2 tablespoons grated Parmesan cheese

1. In a large nonstick skillet, heat cooking spray until hot but not smoking. Ad the zucchini, season with salt and pepper, and saute over moderate heat until softened.
2. Stir in the Canadian bacon, tomato, and basil and cook until tomato is softened.
3. Remove from heat and toss with the ricotta and Parmesan cheeses.

Makes 4 servings

Calories: 150.13, Protein: 18.79g, Fat: 5.38g, Carbohydrates: 8.56g, Cholesterol: 5mg, Fiber: 2.07g, Sodium: 701.58mg.