Broiled Salmon with Rosemary - 6 pts

Servings: 4 servings • Time: 10 minutes • Points: 6 ww points

4 (5 oz.) pieces of salmon
olive oil spray
2 tsp fresh lemon juice
2 tsp fresh, chopped rosemary
2 cloves garlic, minced
salt and fresh pepper to taste

Combine lemon juice, rosemary, salt, pepper and garlic. Brush mixture onto fish.

Spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4" from the heat until fish flakes easily when tested with a fork (approx. 4-6 minutes per 1/2" of thickness. If fish is more than 1" thick, gently turn it halfway through broiling).

Ham Wrapped Flounder with Spinach Stuffing (4 servings, 4 pts each)

4 (1/4 lb) flounder fillets
pepper
1 cup lightly packed baby spinach
4 thin slices baked ham
2 tsp butter
2 tsp olive oil
2 tsp reduced sodium chicken broth
1 tbsp lemon juice
chopped fresh parsley
4 lemon wedges

Sprinkle flounder fillets with salt and pepper and top evenly with spinach. Roll up fillets and wrap each one in a slice of ham. Melt butter with oil in large nonstick skillet. Add rolls and cook, turning occasionally until fish is opaque in center and ham is lightly browned about 8 minutes. Transfer to plate. Add broth and lemon juice to skillet. Cook, scraping up browned bits from bottom of pan. Drizzle sauce over flounder and sprinkle with parsley. Serve with lemon wedges.

Salmon Cakes with Red Pepper Mayo (4 servings, 4 pts each)

1 (14 oz) can red slamon, drained
½ cup plain dried bread crumbs
3 scallions, chopped
¼ cup + 3 tbsp ff mayo
1 large egg, lightly beaten
2 tbsp chopped fresh dill
¼ tsp black pepper
1 (5 oz) jar roasted red pepper, well drained
1/8 tsp hot pepper sauce
2 tbsp chopped pickles

To make salmon cakes put salmon in bowl and flake with fork. Add bread crumbs, scallions, ¼ cup mayo, egg, dill, and pepper. Stir well. With damp hands, shape mixture into 4 patties. Spray nonstick skillet with spray. Add patties and cook until browned and heated through. Transfer to plate. Meanwhile, combine roasted pepper, 3 tbsp may, and pepper sauce in blender, puree. Add pickles and pulse until combined. Serve with salmon cakes.