"Lenten Salmon With A Lemon Basil Sauce"

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It’s almost Ash Wednesday, the beginning of Lent, and for many of us that means that we give up some of our bad, negative habits, create or work on improving  good positive habits, and abstain from eating meat on Fridays. Here is a delicious salmon recipe to start off the first Friday of Lent:
1 pound salmon filet
1 & 1/2 cups basil leaves
1 tbsp lemon juice
1 packet True Lemon ( located in the sweetener isle )
1/2 cup parsley leaves
2 tbsp extra virgin olive oil
1 teaspoon Cardini’s Light Balsamic Vinaigrette
1/8 teaspoon black pepper
3/4 teaspoon Lo-Salt potassium salt substitute
– Preheat broiler to 350 degrees
– lightly  coat a broiler pan with olive oil cooking spray
– Place in a food processor ( or blender ) & puree: basil, parsley, lemon juice, packet of True Lemon, olive oil, Cardini’s Light Balsamic Vinaigrette, & Lo-Salt salt substitute
– Place salmon on the broiler pan, skin-side down for 5-7 minutes.
– Turn skin-side up, and broil for another 5-7 minutes.
– Serve  skin-side down, & brush the lemon basil sauce over the top.
For the Remedy Recipes book format: 6 oz. for men, 3 oz. for women for Meal 4
Roasted Brussel Sprouts
1/2 pound brussel sprouts, garlic powder, olive oil, & olive oil spray
-Preheat oven to 425 degrees
-Spray baking pan with olive oil spray
– cut brussel sprouts into halves, & coat lightly with olive oil ( in a bowl )
– place brussel sprouts on baking pan & sprinkle lightly with garlic powder.
– cook for 20 minutes
Remedy Recipes book format: 1 cup serving for men & women for Meal 4
Salad: 2 cups baby leaf romaine lettuce, 2 cups shredded red cabbage topped with
3 tbsp Cardini’s Light Balsamic Vinaigrette Dressing & a handful of crushed
pecans or walnuts ( same serving for men & women for Meal 4 )
Mangiare, Piaccia! Eat, Enjoy!


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