I need a healthy recipe

I make mine on the stovetop in a frying pan (no oil) with 2 T apricot jam, 1 T soy sauce, and a sprinkle of sesame seeds. Even my kids love this, and they are picky. So delish!

Salmon is great with a teriyaki marinade for a bit of flavor with a whole grain rice or pilaf for a side. Asparagus is also a great pairing for salmon if you're looking for veggie. Broil for 5-10 mins with a bit of canola or olive oil and a dash of season (ie: Mrs Dash- with no sodium or MSG)


Good Luck!

Hello....made this side dish this weekend following recipe exactly It is NO COOK...super healthy...makes alot...tastes AWESOME. You Must use the FRESH cilantro. Enjoy !

http://allrecipes.com/Recipe/Mexican-Bean-Salad/Detail.aspx

here is a Salmon with Lemon Butter and Pineapple Salsa

prep time 10 mins
4 servings

Lemon Butter
1 tbs butter or margarine, softened
4 tsp grated lemon peel
2 tsp lemon juice

Pineapple salsa

2 cups chopped fresh pineapple
1/4 cup chopped fresh cilantro
2 tbs finely chopped red onion
1 tsp finely chopped Jalapeno if desired

Salmon
4 Salmon fillets about 1 inch thick 1/4 tsp salt

Heat Oven to 375. In a small bowl, mix lemon butter ingredients, set aside
In medium bowl mix pineapple salsa ingredients cover and refrigerate until serving time
Line 13x9 inch pan with foil. Place salmon skin side down in pan sprinkle with salt
Bake 8-10 minutes or until fish flakes easily with fork. Immediately top salmon with lemon butter serve with salsa

1 serving 300 (calories from fat 110)

I got this recipe from Pillsbury fast and healthy cookbook

This Alton Brown recipe is my hands down favorite way to cook salmon. The flavor is spectacular:

http://www.foodnetwork.com/recipes/alton-brown/broiled-sockeye-salmon-with-citrus-glaze-recipe/index.html

Slow-Roasted Salmon with Bok Choy and Coconut Rice

Cooking the salmon at a low temperature ensures moist results. This is ideal for a dinner party--just serve with hot jasmine tea and offer ginger sorbet for dessert.

Yield: 8 servings (serving size: 1 fillet, about 2/3 cup rice, about 1/2 cup bok choy, and 1 1/2 tablespoons sauce)

Ingredients
Salmon:
8 (6-ounce) salmon fillets
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
Rice:
2 cups uncooked basmati rice
1 1/2 cups light coconut milk
1 1/2 cups water
1/4 teaspoon salt
1 cup chopped green onions
Bok choy:
2 teaspoons canola oil
16 cups bok choy, trimmed and cut into 1 1/2-inch pieces (about 4 pounds)
1 tablespoon minced peeled fresh ginger
1/2 cup sake (rice wine)
1/4 teaspoon salt
Sauce:
1/3 cup fresh lime juice
1/4 cup seasoned rice vinegar
2 tablespoons chopped fresh cilantro
3 tablespoons brown sugar
2 tablespoons Thai fish sauce
1/2 teaspoon red curry paste (such as Thai Kitchen)
Preparation
Preheat oven to 250°.

To prepare salmon, sprinkle salmon evenly with 1/2 teaspoon salt and pepper. Place salmon, skin sides down, on a baking sheet coated with cooking spray. Bake at 250° for 30 minutes until fish flakes easily when tested with a fork or until desired degree of doneness.

To prepare rice, rinse with cold water; drain. Combine rice, coconut milk, 1 1/2 cups water, and 1/4 teaspoon salt in a medium saucepan. Bring to a boil over high heat; stir once. Cover, reduce heat, and simmer 20 minutes until liquid is absorbed. Let stand 10 minutes; stir in onions.

To prepare bok choy, heat oil in a large nonstick skillet over medium-high heat. Add bok choy and ginger; sauté 1 minute. Add sake and 1/4 teaspoon salt; cover and cook 2 minutes or until bok choy wilts. Cover and keep warm.

To prepare sauce, combine juice and remaining ingredients, stirring well with a whisk. Serve salmon with rice, bok choy, and sauce.

Nutritional Information
Calories:
570 (27% from fat)
Fat:
16.9g (sat 5.4g,mono 6.4g,poly 3.7g)
Protein:
43.3g
Carbohydrate:
60.6g
Fiber:
1.9g
Cholesterol:
87mg
Iron:
4.7mg
Sodium:
965mg
Calcium:
237mg

Grilled Salmon with Charred Tomato Salsa

This dish is most flavorful when prepared with wild Pacific salmon, which is redder in color than its milder Atlantic cousin. For a more exotic dish, pair the salmon with Mango-Coconut Salsa.

Yield: 6 servings (serving size: 1 fillet and about 2 tablespoons salsa)

Ingredients
4 tomatoes (about 1/2 pound)
2 jalapeño peppers
2 poblano chiles
1 small onion, peeled
1/4 cup minced fresh cilantro
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 (6-ounce) salmon fillets
Fresh thyme (optional)
Preparation
Preheat broiler.

Place first 4 ingredients on a broiler pan, and broil 10 minutes or until tomatoes are tender and onion is slightly blackened. Cool 5 minutes.

Core tomatoes; discard cores. Coarsely chop tomatoes, peppers, chiles, and onion; place in a bowl. Add cilantro, oil, salt, and black pepper; toss gently.

Prepare grill.

Place salmon, skin side down, on grill rack. Grill 10 minutes or until fish flakes easily when tested with a fork. Top with about 2 tablespoons salsa; garnish with thyme, if desired.

Nutritional Information
Calories:
309 (43% from fat)
Fat:
14.9g (sat 3.3g,mono 6.8g,poly 3.4g)
Protein:
37g
Carbohydrate:
5g
Fiber:
1.6g
Cholesterol:
87mg
Iron:
1.7mg
Sodium:
279mg
Calcium:
36mg