Salmon with Herb Shrimp Sauce!

So....David wasn't keen on this but I thought it was quite good! On a scale of 1-10....if I am honest....I would give it at least a 7. I definitely think it should be tried at least once and am willing to bet...more seafood lovers than not will enjoy it!!

Salmon with Herb Shrimp Sauce!

Yield: 4 Servings
NI: 192 calories, 7g fat, 0g fiber.

Ingredients:

One 12 oz salmon fillet
1/4c dry white wine
2 tsp reduced calorie margarine
2 tbsp all purpose flour
1/4c low sodium chicken broth
2 tbsp fresh lemon juice
1/4 pound cooked peeled small shrimp
1 tbsp minced fresh oregano, or 1/2 tsp dried
1 tbsp minced fresh rosemary leaves, or 1/2 tsp dried
1/2 tsp coarsely ground black pepper
Fresh rosemary sprigs.

Preheat the oven to 350 degrees F. Spray an 8 inch square baking pan with nonstick cooking spray.

Place the salmon in the pan; add the wine. Bake until the fish is opaque and flakes easily when tested with a fork, 15-20 minutes.

In a medium nonstick saucepan, melt the margarine. Add the flour and cook, stirring constantly, about 1 minute. Gradually stir in the broth and lemon juice; cook, stirring constantly, until the mixture boils and thickens, 2-3 minutes. Add the shrimp, oregano, rosemary and pepper; cook, stirring as needed, until heated through, about 2 minutes.

Place the salmon on a platter. Pour the juices from the baking pan into the sauce; cook, stirring as needed, until heated through, about 1 minute. Pour the sauce over the salmon and serve, garnished with the rosemary.

Mashed Fauxtatoes

Recipe is from Eat, Shrink and Be Merry! Permission has been given to reprint this recipe.

Ingredients:

1 large cauliflower (about 2 1/2 to 3 pounds)
1/2c low fat cream cheese based onion dip
1/4 tsp salt

Place a steamer basket inside a large pot and add 1 inch water.
Cut cauliflower into uniform sized florets. Ad cauliflower to pot. Cover and steam for about 15-20 minutes, or until cauliflower is very tender but not mushy. (cooking time depends on size of florets).

Transfer cauliflower to a blender. You will need to work in batches. Whirl cauliflower until smooth (no lumps). This might take a fit of fiddling and poking at first, depending on the stregth and size of your blender. Hang in there it's worth it( I use the immersion blender and it works FANTASTICO!!!) Add onion dip and salt to the last batch. Transfer batches of whipped cauliflower to a serving bowl and mix well to distribute seasoning before serving. You may need to reheat it in the microwave if it has cooled. DELISH!!!!!