Recipes Included On This Page Lemon Basil Salmon Lima Bean Spread with Cumin and Herbs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lemon Basil Salmon Recipe By : Marianne and Steve Bauman, Modesto, CA Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces salmon fillets -- (2 fillets) 1/8 teaspoon salt 1/8 teaspoon pepper 1 tablespoon butter -- melted 1 tablespoon minced fresh basil 1 tablespoon lemon juice Sprinkle salmon with salt and pepper. Place each fillet, skin side down, on a piece of heavy-duty foil (about 18x12 inches). In a small bowl, combine the butter, basil and lemon juice. Spoon 2 teaspoons over each fillet; seal foil tightly. Grill covered over medium heat for 10-12 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Spoon remaining butter mixture over salmon. Serves 2 Source : "Cooking for 2, Summer 2007, p. 45" S(Mc Formatting by): "Sheryl Donner, augmented by Bobbie" Copyright "Reiman Publications, 2007" Start to Finish Time: "0:20" NOTES : "We eat a lot of salmon and Steve likes trying out different herbs and spices on our food," reports Marianne. "He came up with this foil- packet recipe It's a real winner." Shown served as Marianne serves it with Baked Mushroom Rice Pilaf and Spicy Snow Peas. Bobbie's Note: I made this with all the ingredients listed but just sautéed it in a pan for about 4 minutes as I didn't have time to make packets and cook it that way. It was wonderful. We loved it! Contributed to the FareShare Gazette by Bobbie; 22 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 8g Fat (55.0% calories from fat); 14g Protein; 1g Carbohydrate; trace Dietary Fiber; 52mg Cholesterol; 239mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * Lima Bean Spread with Cumin and Herbs Recipe By : EatingWell Diabetes Cookbook Serving Size : Preparation Time :0:00 Categories : Volume 10-08 Aug 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces frozen lima beans 4 garlic cloves -- crushed and peeled 1/4 teaspoon crushed red pepper 2 tablespoons extra-virgin olive oil 4 teaspoons lemon juice 1 teaspoon ground cumin 1/2 teaspoon salt -- or to taste Freshly ground pepper to taste 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh dill 1. Bring a large saucepan of lightly salted water to a boil. Add lima beans, garlic and crushed red pepper; cook until the beans are tender, about 10 minutes. Remove from heat and let cool in the liquid. 2. Drain the beans and garlic. Transfer to a food processor. Add oil, lemon juice, cumin, salt and pepper; process until smooth. Scrape into a bowl, stir in mint, cilantro and dill. MAKE AHEAD TIP: Cover and refrigerate for up to 4 days or freeze for up to 6 months. Source : EatingWell Diabetes Cookbook Formatted by Chupa Babi in MC: 04.04.07 Humble limas are transformed into a sensational Mediterranean spread that is vibrant with a mix of fresh herbs and spices. You can substitute frozen edamame beans for the limas in Step 1; cook according to package directions. Chupa Note: double the pepper, cumin and mint. Added the second 1/4 teaspoon of red pepper to the oil in the food processor. Could also use chile paste. I used the juice of a whole small lemon. Next time, I'll double the herbs as well. Contributed to the FareShare Gazette by Chupa; 7 August 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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