Salmon Salad with Red Chile-Caesar Dressing

Ingredients
1/3 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons grated Parmesan
2 peeled garlic cloves
1 1/2 teaspoons anchovy paste
1 teaspoon red chili paste
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
6 cups chopped Romaine lettuce leaves
2 cooked salmon fillets, broken up into 2-inch pieces (about 2 cups)
1 cup seasoned croutons


Directions
In a blender or food processor, combine lemon juice, oil, Parmesan, garlic, anchovy paste, red chili paste, mustard, and Worcestershire sauce. Puree until smooth. Season, to taste, with salt and black pepper.


Arrange lettuce leaves on a serving platter and top with salmon and croutons. Pour over dressing and serve.


SOURCE

Salmon

Spicy Hummus: Quick Chickpea Spread

Ingredients

• 1 (14.5 ounce) can chickpeas (garbanzo beans), drained
• 2 rounded tablespoons tahini sesame paste, found in both dairy and dry specialty foods sections
• A drizzle extra-virgin olive oil
• 1/2 teaspoon crushed pepper flakes
• 1 teaspoon (1/3 palm full) ground cumin
• 1 teaspoon (1/3 palm full) ground coriander
• 1 clove garlic, crushed
• Coarse salt
• 1/2 lemon, juiced
• Pita breads, grilled and cut into wedges for dipping

Directions

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.

Tidbit: this is a fantastic dish to take to a pot luck or block party -- it's always a hit!

SOURCE

Hummus

Snowy Pudding

Ingredients:

2 tablespoons unflavored gelatin

1/2 cup cold water

2 cups boiling water

1/3 cup lemon juice

1 3/4 cups white sugar

5 egg whites

Directions:

1. Sprinkle gelatin over cold water and let rest until water is absorbed, 5 minutes.

2. In a bowl, combine gelatin, boiling water, lemon juice and sugar, stirring until sugar is dissolved. Chill in refrigerator, stirring occasionally, until mixture coats the back of a metal spoon.

3. Beat egg whites until stiff. Beat lemon mixture until frothy. Fold egg whites into lemon mixture until mixture holds together. Pour into greased molds and chill until set.

Makes 10 Servings.

Amount Per Serving:  

Calories: 150 | Total Fat: 0g | Cholesterol: 0mg

SOURCE

Gelatin

Lemon Icebox Bars

Ingredients

Crust:

• 14 whole-grain graham cracker squares (7 full sheets)
• 2 tablespoons melted unsalted butter
• 1 tablespoon dark brown sugar
• 1/4 teaspoon salt
• Cooking spray

Filling:

• 1 (8-ounce) package 1/3 less-fat cream cheese, softened at room temperature
• 1 (14-ounce) can fat-free sweetened condensed milk
• 1/4 cup pasteurized egg product (such as egg beaters)
• 1 teaspoon finely grated lemon zest
• 1/2 cup fresh lemon juice
• 2 teaspoons powdered gelatin
• 3 tablespoons boiling water

Make Crust:

Directions

Place graham crackers in the bowl of a food processor and pulse until crumbs are formed. Add butter, brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 8-inch square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.

Make the filling:

In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and whisk until gelatin is entirely dissolved; let cool 2 to 3 minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for 8 hours or overnight, until filling is firm. Slice into 2-inch squares using a chilled knife coated with cooking spray.

Per Serving:

Serving size is 1 square

Calories 155; Total Fat 5.5 g; (Sat Fat 3 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 5 g; Carb 22 g; Fiber 0 g; Cholesterol 18 mg; Sodium 165 mg

SOURCE:  Lemon Icebox Bars




NOTES:  Health Benefits of Lemon  (from SOURCE)

• As a natural antiseptic, the juice of the lemon will destroy harmful bacteria found in the cuts and other areas of infection.
• For toothache, apply fresh lemon juice on the painful area.
• For skin problems, the juice of the lemon should be applied directly to the skin and allowed to dry especially for acne and eczema, then remove with water with olive oil added. The juice is also good for the removal of blackheads, freckles and wrinkles.
• Lemon juice when applied to hair after rinsing it , will give shine and volume to your hair.
• Lemon juice helps to prevent and cure osteoarthritis.
• Helps to prevent diabetes.
• Lemon juice helps in preventing the development and progression of atherosclerosis.
• Lemon juice is a great liver tonic.

Lemon

Alaska Salmon Salad Sandwich

Ingredients:

• 15 1/2 ounces canned Alaska salmon
• 1/3 cup plain nonfat yogurt
• 1/3 cup chopped green onions
• 1/3 cup chopped celery
• 1 tablespoon lemon juice
• Black pepper, to taste
• 12 slices bread

Directions:

Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters.

Serves 6 sandwiches.




SOURCE: Alaska Salmon Salad Sandwich

Salmon Fish Oil