Grilled Salmon with Herb Sauce
Courtesy of Kraft Food & Family
4 T. Greek or Italian Vinaigrette dressing, divided
4 salmon fillets (4 oz. each)
1/2 c. low-fat sour cream
¼ c. + 2 T. finely chopped fresh dill
2 small cloves garlic, minced
1) Preheat grill to medium heat.
2) Place 2 T. dressing in a shallow plate. Place salmon, skin side up, in dressing to coat.
3) Mix remaining dressing and the remaining ingredients until well blended; refrigerate until ready to serve.
4) Place salmon, skin side down, on grill. Cover grill. Grill 10 minutes or until salmon flakes easily with fork.
5) Serve topped with sour cream mixture.
Roasted Corn with Basil-Shallot Vinaigrette
Courtesy of EatingWell Magazine
3 c. fresh corn kernels
2 T. extra-virgin olive oil
¼ c. fresh basil
1 T. minced shallot
1 T. red wine or balsamic vinegar
¼ tsp. salt
Black pepper to taste
1) Preheat oven to 450oF.
2) Toss corn and oil to coat and spread on a large baking sheet. Bake, stirring once, until some kernels begin to brown, about 20 minutes.
3) Combine basil, shallot, vinegar, salt and pepper in a medium bowl.
4) Add the corn; toss to coat. Serve warm or cold.
Meal Nutrition Information: 1 salmon fillet, ½ c. corn, 1 c. salad with 1 T. light dressing
|
Calories |
520 cal |
|
Total Fat |
31 g |
|
Saturated Fat |
5 g |
|
Protein |
28 g |
|
Carbohydrate |
37 g |
|
Dietary Fiber |
5 g |
|
Sodium |
473 mg |