Tomatoes with Green Onions & Basil

This is a very easy and fast recipe that we love. (also low fat)

1 1/2 teaspoons olive oil
1 pint grape tomatoes or cherry tomatoes
1 1/2 Tablespoons thinly sliced green onions
1 T minced fresh basil
2 teaspoons balsamic vinegar
1/4 teaspoon salt
pepper to taste

Heat olive oil in a large nonstick skillet over medium high heat. Add tomatoes; saute 2 minutes or until tomatoes are thoroughly heated. Remove skillet from heat. Stir in onions and remaining ingredients; toss gently. Serve immediately.

Spicy Salmon Wraps

Serves 6 - 8  Prep Time 15 minutes Cook time 15 minutes

12 oz Salmon 

2 t sesame oil

1/2 t five spice powder

1/4 t salt

1/4 cup creamy peanut butter

1/4 cup hoisin sauce

1/2 T lime juice

1 T soy sauce

1 t grated fresh ginger

1 - 2 T chili paste

1/4 cup cola

1/2 cup julienne carrots

1/2 cup roasted peanuts

1/2 cup fresh cilantro, chopped

1/3 cup chopped red onion

1/2 cup julienne sweet red peppers

1/2 cup julienne snow peas

6 - 8 lettuce leaves, trimmed

Preheat broiler.  Place salmon on spray coated broiling pan, skin side down and broil 5 inched from heat source for about 5 minutes.  Remove from oven and drain any excess liquid.  Set oven to 375.  Spread sesame oil over salmon; rub 5 spice and salt onto fish.  Place in oven and bake an additional 5 minutes.  Cook jut until opaque.  Remove skin and break into pieces.  In a food processor or blender, combine peanut butter, hoisin, lime, soy, ginger and chili.  Stir in cola until it reaches a sauce consistency.  In a medium bowl, combine vegetables (except lettuce)and 2 T of peanut butter sauce, tossing to coat. Gently add salmon.  To serve place mixture on lettuce leaves and drizzle with additional sauce.

Alaskan Salmon Pepper Chowder

Makes 4 servings  Prep 15 minutes  Cook 15 minutes

16 - 20 oz salmon

1/4 cup cornstarch

28 oz chicken broth

1 can Rotel

2 teaspoons green onions, chopped

1 teaspoon garlic salt

1/2 teaspoon dried oregano

1/4 - 1/2 teaspoon chipotle-red pepper sauce

1 can (12 oz) evaporated low fat milk

2 cups tortilla chips broken

1/2 cup shredded Mexican cheese, divided

Cut salmon into 1 inch pieces.  Coat the inside of a large soup pot with nonstick cooking spray.  Blend cornstarch in broth in pot.  Stir in tomatoes, onions, seasonings and pepper sauce.  Heat to boiling; cook and stir one minute.  Reduce heat to medium-low; stir in evaporated milk and salmon.  Cook 5 - 10 minutes until salmon is cooked.  To serve, portion into large soup bowls.  Sprinkle each bowl with tortilla chips and 2 Tablespoons of cheese.