Thursday, April 9, 2009

Using 2 point Schwans Alaskan salmon baked in the toaster oven, I topped it with a few pine nuts, a few calamata olives and a few sundried tomatoes for a zesty fullness. This is accompanied by new red potatoes first boiled, then sliced. I warmed them using Crisco's butter flavor spray, chives, garlic and salt and pepper. The side salad is mixed baby greens, mandarin oranges topped with fat free balsamic vinagrette dressing. It's a beauty.


  1. I would like to save your blog. I eat alot of alaskan salmon. I it pretty clean and good for your heart, mind and skin.

    Wow, this looks like a great recipe. I like pine nuts and olives.


  2. Thanks for checking it out. Just started! It really is tasty. Put it all in the food processor and whoala, you are done. Enjoy.
    Tonight it is scallops with salsa cruda.

  3. It definately is a beauty!
    I have saved this one. When I go shopping on Monday, I will be sure to buy the ingredients and make this.
    I use mostly Certified Organic products if I can.
    This is a mouth watering. Did you create this one?

  4. No, it's a Weight Watcher recipe. I get the pine nuts in bulk as well as the calamata olives and sundried tomatoes.