Are you a fan of fish? More specifically-Salmon.
Well, salmon is probably the most popular fish sold in the U.S.
and for good reason, it bolsters health in a number of ways,
like…
* Improved Heart Health.
Fatty fish helps keep arteries flexible and free of plaque.
* Better Moods-
Some medical researchers say that eating more fatty fish
improves moods and keeps depression at bay.
Consider it a cheaper and safer anti-depressant.
* Dry Eyes-
A problem that affects a lot of people over the age of 60,
and if it’s a problem for you or a loved one, start cooking and
serving up more fatty fish, i.e. Salmon.
The good fats will flow to and nourish all arteries, especially those
in and around the eyes.
* Brainpower-
You’re probably aware of the adage-“fish is brain food” and
this is especially beneficial for kids who are still in school.
Feed them (youngsters) a fish dinner 2 to 3 times a week,
and watch them move to the head of class, (grade-wise).
* Youthful Looks-
The omega-3 fatty acids in fish not only benefit the heart and mind,
but will also help keep skin taut and supple and hair thick and
luxurious.

So, now that you’re aware of some of the benefits of salmon, it’s time
for a recipe. The recipe: Roasted Salmon with Tzatziki Sauce.
What is Tzatziki sauce?
Also known as tarator or cacik sauce found in the cuisines of Southeast European
and Middle Eastern countries. The ingredients in the sauce-Greek yogurt, cucumber,
dill and lemon juice are a perfect topping for this flaky, oven-baked salmon.


Ingredients For This Week’s Grocery List:
1/2 cucumber, regular or English
1 cup of fat-free Greek yogurt, plain
3 Tbs. of chopped dill, fresh
3 Tbs. of lemon juice
1 tsp. of lemon zest
2 pieces of salmon, 1 lb. each
1 Tbs. of extra-virgin olive oil
1/3 cup of white wine
For garnish: lemon slices, dill and sprigs of parsley
To make:
Heat the oven to 400*F. Get out the grater and using the large holes
side, grate the cucumber. Wrap in clean kitchen towel and gently squeeze
to remove excess liquid. In medium bowl, stir together yogurt, dill, 1 Tbs.
of lemon juice, lemon zest, grated cucumber, 1/8 tsp. of salt and 1/8 tsp.
of black pepper. Reserve.
Coat a 13″ X 9″ baking dish with cooking spray. Place salmon, skin side
down in baking dish. Brush top with oil and sprinkle with 1/4 tsp. of salt
and 1/4 tsp. of black pepper. In a bowl, combine remaining 2 Tbs. of lemon
juice and white wine; pour over salmon.
Bake until salmon is slightly soft in thickest part and flesh begins to flake
around the edges, about 12 to 15 mins. Turn on the broiler, 400*F.
Broil the top part of the salmon until lightly browned, 2 to 3 mins.
Transfer to a serving platter. And for a more decorative looking dish,
place the lemon slices, dill and parsley around the fish and finally,
pour the sauce on top.
Calories per serving- 6 oz. 225, Prot-34g. Carb, 3g.

Sources:
* Food Network, Magazine
* Mazi: Modern Greek Food, Magazine
* A Taste of Greece, Magazine
* Journal of Alternative Medicine
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One more reminder: The 4th of July is almost here, and if you need a recipe
or two that reflect the holiday, look no further than our store.
Just click buy recipes at the top of this blog and search for our
E-Doc, The Red, White & Blue Desserts, Desserts for Patriotic Americans.
Thank-You!