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Contributed by:
Jan W.

Salmon

• 6 oz. salmon - filet or steak - skin removed [4P]
• 1/3 tsp. extra virgin olive oil [1F]
• Chinese Five Spice
• 1-1/4 cup Swiss chard or 1-1/3 cup spinach

Tomato Salad

• 1 cup chopped raw tomato [1C]
• 1 tsp. chopped fresh basil leaves
• 1 tsp. extra virgin olive oil [3F]
• vinegar if desired

Dessert

• 2 Kiwi Fruit, cut in half lengthwise [2C]
• 4oz red wine [1C]

Directions:

• Salt salmon to taste if desired. Heat non-stick frying pan with 1/3 tsp. olive oil (medium high heat).

• Sprinkle salmon generously with Chinese Five Spice. Put into pan and put a lid on it. Cook, turning halfway through. Cook until fish is lightly browned on both sides and flakes with a fork. Do Not Over Cook!

• Squeeze lemon juice or sprinkle vinegar over Swiss chard or spinach.

• Combine Tomato Salad ingredients and toss. If wine is not desired substitute fruit, melon or berries, or another vegetable for this carbohydrate mini-block.