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Super Salmon

High in inflammation-fighting omega-3s, salmon is a delicious and healthy alternative to steak, and sure to please man-size appetites. Look for wild red or sockeye salmon, a sustainable choice. For a quick lunch, substitute canned salmon for canned solid tuna, which can be high in mercury.

Watch Canyon Ranch Corporate Chef Scott Uehlein prepare this fantastic recipe – then try it yourself!

Potato-Crusted Salmon with Dijon Shallot Sauce

Dijon Shallot Sauce:
2 tablespoons minced shallots
1 teaspoon unsalted butter
1 tablespoon all-purpose flour
½ cup 2% milk
½ bay leaf
2 tablespoons white wine
½ teaspoon Dijon mustard

3 medium potatoes, washed, peeled and grated, about 1 pound
1 tablespoon fresh lemon juice
Four 4-ounce salmon fillets

1. In a medium saucepan, sauté shallots in butter over medium-low heat until translucent, about 1 minute. Add flour and mix to form a roux. Cook 1 to 2 minutes, stirring constantly, or until mixture turns light brown.

2. Slowly pour in milk and whisk with a wire whip until mixture comes to a boil and thickens. Add bay leaf and wine. Reduce heat to low and simmer 5 minutes. Remove from heat and add mustard.

3. Place shredded potatoes in colander and rinse several times in cold water until water is clear and starch is removed. Transfer to a large bowl and add lemon juice.

4. Preheat oven to 350˚F. Lightly coat an ovenproof sauté pan with canola oil.

5. Pack ½ cup potato on each salmon fillet and sear, potato side down, in sauté pan until golden brown. Transfer to oven and bake for 8 to 10 minutes, or until salmon flakes easily.

6. Serve each fillet with 1 tablespoon of sauce.

Makes 4 servings, each containing approximately:
320 calories
23 g carbohydrate
10 g fat
83 mg cholesterol
33 g protein
108 mg sodium
2 g fiber

Mushroom Burgers

Burger patties:
2 teaspoons extra virgin olive oil
⅔ cup minced yellow onions
2 tablespoons minced garlic
10 ounces chopped Portobello mushrooms, gills and stems removed
⅔ cup chopped oyster mushrooms
⅔ cup chopped shiitake mushrooms, stems removed
¼ teaspoon sea salt
½ teapoon freshly ground black pepper
2 tablespoons low-sodium tamari sauce
4 teaspoons Worcestershire sauce
2 teaspoons chili powder
½ cup oat flour
¼ cup roasted, chopped cashews
2 tablespoons brown rice flour
2 teaspoons parsley

4 sprouted multigrain rolls
4 pieces lettuce
4 slices tomato
4 slices red onion

1. In a large sauté pan over medium heat, sauté yellow onions and garlic in olive oil until onions are translucent.

2. Add all mushrooms to the sauté pan with onions and garlic and cook to release water and slightly caramelize mushrooms. Add salt, black pepper, tamari, Worcestershire sauce and chili powder. Cook until dry.

3. Remove from heat and stir in oat flour, cashews, rice flour and parsley. Immediately pass through grinder with a small dice plate. Form mushroom mixture into 3-ounce patties.

4. Grill mushroom burger patty on flat-top grill or in 350-degree electric skillet until slightly brown on each side.

5. Serve each burger on multigrain roll with 1 piece lettuce, 1 slice tomato and 1 slice onion.

Makes 4 servings, each containing approximately:
400 calories
67 g carbohydrate
10 g fat
1 mg cholesterol
15 g protein
755 mg sodium
9 g fiber