This recipe turned out to be quite tasty.  It is especially good with fresh salmon! Add a few small potatoes and some sauted bok choy for a really healthy meal.

• Salmon filets – about ½ lb filet per person (following is per filet)
• 1 tablespoon butter
• Salt
• Pepper
• Green onion, chopped
• White wine
• Lemon

Preheat oven to 400.

Debone filets, rinse and pat dry.

Prepare separate aluminum foil sheets just large enough to hold separate filets.  Place individual filets on foil. Put 1 Tbs butter patty on top of each filet. Squeeze lemon juice and sprinkle a small amount of wine over the top of the salmon. Place 1-2 lemon slices and a sprinkle of chopped green onion on top of each.
Wrap up each foil package tightly and place on baking sheet.

Bake 10 minutes.

Remove from oven. Set oven to broil. Open foil and return salmon to oven to brown tops.

Serve while hot.

This is a great low calorie salad that is easy to make and easier to eat! Enjoy.

Ingredients

3 chicken breasts
1 large or 2 small Napa Cabbages
4 green onions
4 Tblsp. Toasted sesame seeds
4 Tblsp. Toasted almonds
One package of oriental flavored Top Ramen Noodles

Dressing

2 Tblsp. sugar
1 Tblsp. sesame oil
½ cup vegetable oil (do not use olive oil)
1 Tsp. pepper
6 Tblsp. white vinegar
½ Tsp. salt
1 flavor package from the oriental flavored Top Ramen

Directions

Dice chicken breast and cook over medium heat until just done (about 5-7 minutes). Let cool completely, then shred.

Slice up cabbage, removing large spines and retaining leafy sections. Dice green onions. You can put the chicken, cabbage, and onions together ahead of time and refrigerate until ready.

Add the seeds, almonds, and top ramen noodles to cabbage and chicken.

Combine all ingredients for the dressing. Add to salad and toss.