Raspberry Pecan Salmon with Mandarin Orange Salad

Here is another quick, simple, and oh so healthy recipe. Your heart is going to love the Omega Fatty Acids that salmon provides.


Raspberry Pecan Salmon

• 4 Salmon Steaks (or 1 steak per family member) I buy the bag of frozen salmon at Walmart. Kroger also has frozen salmon but it is at least $3 more.
• 1/2 - 1 cup (just enough to marinade) Kens Fat Free Raspberry Pecan Salad Dressing
• 1/2 Tbs Garlic Pepper or to taste

Marinate salmon in dressing and garlic pepper 20 min or longer. Bake at 375 degrees for 8-12 minutes or cook on the grill (turn at 3-4 minutes) until fish flakes with a fork

Niki's prep note: I usually pre-prepare this dish on Monday for a later date. I'll just toss the frozen salmon in a large ziplock bag, pour in dressing and garlic pepper, and let it set in fridge for up to 2-3 days until I am ready to cook it.

Nutrition Information:

Serving Size: 4 oz Salmon

Meal Plan: Calories: 300; 4 lean meats and 1.5 fats

Mandarin Orange Salad

• Spinach
• Can of Mandarin Oranges in own juice if can find it, or lite syrup
• Green Onions (optional)
• Pecans or Almonds if you have them (i forgot to put that on our grocery list- sorry)

Dressing: I usually make 1/2 of this recipe!

• 6 packets of Splenda (if you do not like to use artificial sweetners you can use 1/4 cup sugar)
• 1 tsp Salt
• 1 tsp. Dry Mustard
• 1/3 cup vinegar
• 1 cup olive or canola oil
• Recipe also calls for poppy-seeds (I usually leave these out because it still bothers me that Slater tested positive for opium on a drug test after eating a poppyseed muffin on Saved By The Bell)

Mix together and toss with salad.

I will serve the salmon and salad with rice