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Salmon is super-duper good for you. But are you bored with the same old stuff? Check out our brand-new and completely DELICIOUS recipes... 
Crispy Creamy Salmon Bake

PER SERVING (1 fillet with sauce): 305 calories, 15g fat, 298mg sodium, 10g carbs, 1.75g fiber, 1.5g sugars, 30g protein -- PointsPlus® value 8*

Here's a fancy and decadent fish dish that has omega-3s AND a delicious HG-friendly cream sauce. YAY for us!


Ingredients:

2 tbsp. Fiber One Original bran cereal
2 tbsp. panko breadcrumbs (often found in the Asian foods aisle)
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. dried parsley
Dash each salt and black pepper
Two 5-oz. raw salmon fillets
2 1/2 tbsp. plain fat-free yogurt, divided
1 tbsp. Hellmann's/Best Foods Dijonnaise
1/4 tsp. dried dill or 1/2 tsp. chopped fresh dill

Directions:
Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and/or spray with nonstick spray. (For skin-on salmon, use the foil.)

Place cereal in a sealable plastic bag, remove as much air as possible, and seal. Crush cereal through the bag with a mallet or heavy can. Add panko breadcrumbs and all seasonings except dill to the bag. Seal and shake to combine. Set aside.

Lay salmon on the baking sheet -- for skin-on salmon, skin side down -- and spread 1/2 tbsp. yogurt on top of each fillet. Evenly distribute breadcrumb mixture over the yogurt, and lightly pat to adhere.

Bake in the oven for 12 - 14 minutes, until fish is cooked through.

Meanwhile, to make the sauce, combine Dijonnaise, dill, and remaining 1 1/2 tbsp. yogurt in a small bowl. Add 1 tbsp. hot water and stir until smooth and uniform. Set aside.

Plate baked fish (for skin-on salmon, use a spatula to slide the fillets off the skin) and drizzle with sauce. Enjoy!

MAKES 2 SERVINGS  
Scoopy Salmon Salad

PER SERVING (1 heaping cup): 136 calories, 2g fat, 745mg sodium, 7g carbs, 1g fiber, 3g sugars, 20.5g protein -- PointsPlus® value 3*

Quick, easy, and SUPER delish. This scoopable salmon salad will be a new favorite of yours!

Ingredients:
2 tbsp. Hellmann's/Best Foods Dijonnaise
1 tbsp. fat-free cream cheese, room temperature
2 tsp. lemon juice
Dash each salt and black pepper, or more to taste
6 oz. canned or pouched boneless skinless pink salmon, drained and flaked
1/2 cup quartered cherry or grape tomatoes
1/2 cup chopped cucumber
1/4 cup chopped red onion
1/2 tbsp. capers, drained

Directions:
Combine Dijonnaise, cream cheese, lemon juice, salt, and black pepper in a bowl. Thoroughly mix until smooth. Add salmon and stir well. Add remaining ingredients and toss lightly to mix.

If you like, season to taste with additional salt and black pepper. Dig in!

MAKES 2 SERVINGS

CHEW ON THIS:
July is California Wild King Salmon Month. (We usually go for wild Alaskan salmon.) In celebration, we've whipped up some all-new salmon recipes. So GO FISH!
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*The PointsPlus® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.

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