As Seen on Breakfast TV

All recipes from:
Ultimate Foods for Ultimate Health and don't forget the chocolate! Whitecap 2007
By: Liz Pearson R.D. & Mairlyn Smith H.Ec.

The Ultimate Salmon Sandwich Filling
Makes - 1 1/3 cups (325 mL)
Serves - 4 - 1/3 cup (75 mL) per serving
Kid Friendly

My mom packed me salmon sandwiches every time I stayed at school for lunch. I’d open my Barbie lunchbox and no one would say, “What the heck did your mom pack you?” because their moms had packed the same thing. When I moved to Ontario many years ago and packed my salmon sandwiches I got so many comments I was almost tempted to stop bringing them, but then I thought, “Who cares about what people think. I love these sandwiches.” Morale of the story: Don’t let people ruin your lunch, if its heart healthy and you love it, pack it and enjoy.

1 - 7.5 oz. (213 g) can Sockeye salmon
¼ cup (50 mL) diced celery, approx. 1 stalk
¼ cup (50 mL) green pickle relish
3 Tbsp. (45 mL) minced red onion
1 Tbsp. (15 mL) light mayonnaise
Adult Version - add 1/8 - ¼ tsp. (1 mL) Wasabi Paste per every 1/3 cup (75 mL) filling

1. Drain can of salmon well. Transfer to a medium bowl. Gently mash salmon including the skin and bones. Yes, mash it all up, make sure that the bones are well mashed; kids and some adults don’t like crunchy sandwiches.
2. Gently mix in the celery, pickle relish, red onion and mayo. Mix till well combined.
3. If adding the Wasabi, measure out the correct amount and mix it in well.
4. Measure out 1/3 cup (75 mL) per sandwich and start Building Your Sandwich.

Each 1/3 cup (75 mL) serving contains
300 Calories, 7 g Total Fat, 1.5 g Sat Fat, 0 g Trans Fat, 240 mg Sodium, 56 g CHO, 2 g Fiber, 10 g Protein



Grilled Salmon with Raspberries
Serves - 4


This is a fabulous way to add omega-3 fatty acids, a hit of antioxidants and feel like you just ate a treat all at the same time. Salmon and raspberries are awesome.

1 - 13 oz. (370 g) salmon fillet

Marinade/Dressing
½ cup (125 mL) blackcurrant concentrate, Ribena
½ cup (125 mL) diced cilantro
¼ cup (50 mL) grainy Dijon mustard
¼ cup (50 mL) fresh limejuice

1 head leaf lettuce
4 cups (1 L) frozen raspberries, thawed

1. Whisk together the dressing/marinade. Reserve ½ cup (125 mL). Pour the remaining into a resealable plastic bag. Add salmon, seal and place in fridge to marinate for no longer than 30 minutes.
2. Wash and spin dry the lettuce. Set aside.
3. Preheat grill. Remove salmon for plastic bag, discard marinade. Grill salmon on medium heat till cooked through, turning once, approx. 5-10 minutes depending on how thick the fillet is.
4. Mix together the reserved dressing with ½ of the thawed raspberries. Set aside.
5. Chop up lettuce and divide equally between 4 plates, approx. 1 ½ cups (375 mL) per plate.
6. When the salmon is cooked divide into 4 equal pieces, place on top of the lettuce, spoon a quarter of raspberry mixture over the salmon and the lettuce. Garnish with the extra raspberries. Serve to raves.

Each serving contains
270 Calories, 10 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 128 mg sodium, 24 g CHO, 9 g Fiber, 20 g Protein

Can I use fresh raspberries?
Sure, gently mash ½ of them, add the dressing and toss.

Why can’t I marinate the salmon for longer than 30 minutes?
The acid from the lime juice will start to cook the protein in the fish. This process is called a seviche, but for this recipe we want the BBQ to cook the fish not the lime juice.


Poached Salmon with Mairlyn's World Famous Lime Mayo
Serves – 4
Kid Friendly

Most fish novices cook fish to its total annihilation. The trick is to just cook it and poaching is a sensational way to accomplish this culinary feat. The liquid should be just slightly bubbling, you aren’t boiling it, you are gently cooking those tender protein chains so that they are delicate, tender and brimming with flavour.

2 cups (500 mL) orange juice
1 - 13 oz. (370 g) salmon fillet cut into 4 equal pieces

World Famous Lime Mayo
2 Tbsp. + 2 tsp. (40 mL) low fat mayo
2 Tbsp. (30 mL) lime juice
Zest of lime, optional

1. In a covered frying pan; unless you own a fish poacher, bring the orange juice to a boil.
2. When the juice begins to boil, add the salmon. The juice should just cover the fillets. Cover with the lid.
3. Gently poach for 5 - 10 minutes.
4. While they are poaching, mix together the mayo and the lime juice. Set aside.
5. Check to see if the salmon is cooked through.
6. When cooked, using a slotted spoon, remove salmon. Serve with the sauce.

Each serving contains
210 Calories, 13 g Total Fat, 2.5 g Sat Fat, 0 g Trans Fat, 54 mg Sodium, 2 g CHO, 0 g Fiber, 19 g Protein

Big Cooking Tip
Cold Poached Salmon
Poach it whole, preferably wrapped loosely in cheesecloth. Carefully lift the cooked salmon out of the poaching liquid onto a plate. Let cool. Remove cheesecloth. Cover and stored in the fridge for up to 24 hours. At serving time drizzle with my World Famous Sauce and garnish with slices of lime.

World Famous Sauce
I did a fair amount of catering back in the 70's and 80's, mostly for family and friends. I would have tons of gorgeous foods out and always a salmon with my World Famous Sauce. Well, dollars to donuts, after the affair someone would always ask me for the recipe for my World Famous Sauce. I never gave it away, not because it was such a big secret, but because I didn't want anyone to know how simple it was.