Dr. Sinatra’s Simple Wild Salmon; Salmon-Stuffed Tomatoes
We have two recipes today… one for canned Wild Red Sockeye, and a simple sauté designed for any fresh-frozen wild Salmon.
The sauté recipe comes from Dr. Stephen T. Sinatra’sReverse Heart Disease Now, which is reviewed in this issue of “Vital Choices.”
Steve Sinatra is one of our favorite people… warm, generous, and unpretentious. His tasty recipe is appropriately heart-healthy and casual.
This makes the perfect quick meal for one or two… or more! Just adjust the amounts of herbs and garlic to taste. To reduce its bite, sauté the garlic lightly over low heat for a few minutes before using.
An accompanying salad makes a great combination.
Sockeye Salmon-Stuffed Tomatoes
Cook time 20 minutes
Serves 4‒6 and makes about 3 cups of salmon mixture
1/4 cup extra virgin olive or macadamia nut oil
2 tablespoons white wine vinegar or fresh lemon juice
2 teaspoons Dijon-style mustard
1/2 teaspoon kosher sea salt
1/8 teaspoon organic black pepper
2‒3 large, firm red tomatoes
2 cans (7.5 oz each) traditional pack Wild Red canned sockeye salmon or 2 cans (6.5 oz each) skinless, boneless Wild Red canned sockeye salmon, drained and chunked
1 medium size, ripe avocado, diced
2 tablespoons chopped cilantro or parsley
Dr. Sinatra’s Wild Salmon Sauté
Nutrients per serving: 302 calories, 22 g total fat, 4 g saturated fat, 65% of calories from fat, 46 mg cholesterol, 18 g protein, 8 g carbohydrate, 3 g fiber, 759mg sodium, 191 mg calcium, and 1.6 g omega-3 fatty acids.