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Goat's cheese, tomato & olive triangles


Banana and Orange BOWL

5g Carbs / 30g Protein / 9g Fat / 228 kcal

Nutritional Value


1 tablespoon powdered fruit pectin 1 teaspoon chopped fresh dill weed or tarragon or ¼ teaspoon dried dill weed or tarragon, crushed ⅛ teaspoon ground pepper ¼ cup water 2 teaspoons white-wine vinegar 1 teaspoon Dijon honey mustard 1¼ pounds fresh or frozen salmon fillet Ground pepper 3 cups torn mixed greens 1 cup cucumber slices, quartered 1 cup steamed asparagus or green beans, cut into 2-inch pieces and chilled (see Tip) ½ cup radish slices, quartered ¼ cup sliced scallions Fresh dill weed sprigs or tarragon sprigs (optional)

Cooking method

• For dressing, stir together fruit pectin, dill weed, and ground pepper in a small mixing bowl. Stir in water, white-wine vinegar, and mustard. Cover and store in the refrigerate for at least 30 minutes or up to 3 days. • Thaw salmon, if frozen. Rinse salmon; pat dry with paper towels. Measure thickness of salmon. Cut salmon into four portions. Sprinkle with pepper. • For a charcoal grill, place salmon fillets, skin sides up, on a greased grill rack directly over medium coals. If desired, cover grill grate with foil before placing fish. Grill for 4 to 6 minutes per ½-inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place salmon fillets, skin sides up, on greased grill rack over heat. Cover and grill as above.) Using a wide metal spatula, lift fillets away from the skin to a serving platter. (Scrape skin from grill rack and discard.) • Toss together greens, cucumber slices, asparagus, radishes, and scallion in a large bowl.
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