It’s summertime, too hot to cook, and friends are joining us for dinner. Time to ask Pete to pick up a salmon filet on his way home from work. Throw it on the BBQ, add a couple of salads, and fresh fruit for dessert, and we’ve got one of our favorite meals (see the recipe at the end of this post).
Barbecued salmon is so delicious, even our “I don’t like fish” friends snarf it down. Along with happy taste buds, we feel good knowing that salmon is good for you. Yes, it’s a high-fat fish, but that fat contains lots of omega 3 fatty acids (O3FAs). Or does it?
Adapted from Best Recipes of Alaska’s Fishing Lodges, by Adela Batin
- 8-oz. pkg. low-fat cream cheese
- ½ C low-fat sour cream
- ¾ tsp. minced garlic
- ½ tsp. dried dill weed
- 1 Tbsp. minced parsley
- 1 Tbsp. lemon juice
- ½ tomato, diced
- 3 green onions, chopped
- 8 oz. smoked salmon or 7½-oz. can salmon with skin and bones removed + ½ tsp. liquid smoke flavoring
Combine cream cheese, sour cream, garlic, dill, parsley, and lemon juice; blend together until smooth. Break salmon into flakes. Gently fold salmon, tomato, and green onions into cream cheese mixture. Serve with crackers or baguette slices.