Tuesday, December 10, 2013


Dear Mom,
I have been on a winning streak in the Try New Recipe department. We (meaning I) have changed a lot about how we eat around here. Mostly because we'd  (I) stopped recognizing ourselves (myself) in photos. We were in there somewhere, but Fat People were in the way.
I am not done yet, but today there is 30 pounds less of me than there was 6 months ago when, after stepping on the scale at my ahem "annual", I drove straight to the closest Weight Watchers and declared that to be my Last Fat Day. I will never be embarrassed to step on a scale again.
So, motivated by Good Health and Weight Loss, I've discovered some very delicious new recipes. But actually, the one I am going to share with you was one My Hero grabbed in the seafood department at the grocery store. I tend to ignore all those little recipe cards. I just want to get in and outta there as fast as I can. My Hero inherited the shopping gene from his mother, however, and even the grocery store is good shopping for him. He can find stuff at the store that I didn't know existed. He looks in refrigerated sections and on shelves I would never. Neh-verrr. We often do our weekly grocery run together. Sometimes I get irritated when his "let's take our time and shop"  collides with my "GET ME OUTTA HERE!!!!!". But most times it is very good. I can ask what he is hungry for, how is our egg supply, which is the better deal, etc. He is there to help load and unload.
So, one of those times, he handed me a stack of recipes he'd browsed through in the seafood department. I must have been in a generous mood, because I saved them rather than immediately pitch them as if they were unwanted solicitations. This one had me at the Title. Thankfully, it did not disappoint.

Salmon and Wild Rice Salad
serves 4

Wild Rice Salad
1 cup wild rice, prepared according to package directions- I used Uncle Ben's fast cooking wild rice
1/3 cup red wine vinegar
1 T. olive oil
3 cups chopped baby spinach leaves
1 cup finely chopped cucumber
1 cup chopped cherry tomatoes
2 garlic cloves, minced
2 T chopped, fresh dill

4 (4-5 oz) salmon fillets
1 t paprika
1/2 t crushed red pepper flakes  [I used a pinch. I am a red pepper wimp]
1/4 cup lemon juice

1. Place rice in a large bowl. Add vinegar and oil; toss well. Add spinach, cucumber, tomatoes, garlic and dill. Toss to combine. Set aside until ready to serve.
2. For the Salmon: preheat broiler. Coat a broiler pan with nonstick cooking spray. Sprinkle fillets with paprika and red pepper flakes. Drizzle with lemon juice. Broil fillets 5 inches from heat source for 7-10 minutes or until fish flakes easily with a fork.

Per serving: 360 calories, 11 g fat, 55 mg cholesterol, 90 g sodium, 39 g carbs, 4 g fiber, 29 g protein. 9 WW points.