tex-mex salmon fillets

tex-mex salmon fillets
serves 4
(better nutrition, sept. 2008, pg. 45)

3 Tbs. fresh lime juice
2 Tbs. olive oil
1 clove garlic, minced (1 tsp.)
4 boneless, skinless salmon fillets (5 to 6 oz.)
1/2 tsp. ground cumin
1/2 tsp. chili powder
8 green onions, chopped (1/2 cup)
1 lime, thinly sliced, for garnish.. ;-)

1. preheat oven to 450 degrees F.
2. combine lime juice, olive oil, and garlic in small bowl.
3. set aside.
4. place 4 foil squares on work surface.
5. set salmon fillets in centers of foil squares, and brush with lime juice mixture, making sure each fillet is coated with garlic and all the mixture is used.
6. sprinkle fillets with cumin and chili powder, and season with salt and pepper.
7. sprinkle with green onions, and lay lime slices on top.
8. fold foil into an airtight packet, and bake 15 minutes.
9. carefully open packets and serve.

PER SERVING: 310 CAL; 34 G PROT; 18 G TOTAL FAT (3 G SAT FAT); 2 G CARB; 94 MG CHOL; 225 MG SOD; 0 G FIBER; 1 G SUGARS

FOR SALMON PATTIES (SERVES 2):

• flake 1 tex-mex salmon fillet into bowl.
• add any juice and green onions from packet, and stir in 3 Tbs. reduced-fat mayonnaise, 2 Tbs. lemon or lime juice, and 2 Tbs. breadcrumbs.
• season with salt and pepper, and shape into 4 patties.
• coat skillet with cooking spray, and heat over low heat.
• cook patties 3 to 4 minutes on each side, or until golden brown.
• serve with prepared salsa.

FOR SALMON SALAD (SERVES 2)

• toss 4 cups arugula (or spring greens), 1 cup quartered tomatoes/or just slice them!, and 1 cup sliced cucumber with 3 Tbs. lime vinaigrette (try: newman's own lighten up light lime vinaigrette).
• divide between 2 serving plates, and flake salmon into large chunks over top.
• drizzle each serving with 1 tsp. vinaigrette, if you wanna.. ;-)

YUM!!!!!!!!