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Friday, October 29, 2010

A False Start

Okay.  So I'm human.  Last week I vowed to get on my elliptical and I even passed along a recipe that didn't taste low-cal.  Well, I've been virtuous, for me, in terms of eating more carefully.  But the elliptical, let's just say that that didn't pan out quite as planned.

You hit a certain age and losing weight becomes kind of an avocation.  It's just never done and it's something that you just keep working at.  Lose a couple of pounds.  Gain them back.  And so on.  I have started to feel like I would have to amputate a limb in order to lose five pounds for more than a week.   It's a bummer.

But, the good news is that there's always tomorrow and the day after.  And eating well can be shockingly satisfying.  Take, as an example,  today's recipe for Salmon Baked in Foil.  My friend Mona once served this at a dinner party, and not because it's "skinny." It's delicious and does a good fake out in the lower-in-calories-than-you-would-think department.  That's a winner every time.

So, tomorrow is a new day.  I'm not promising anything, but maybe the elliptical will be calling my name and I'll answer.  In the meantime, I think I'll make some salmon for dinner.

Salmon Baked in Foil
(Everyday Italian, 2005)


1 14 ounce can diced tomates in juice, drained
2 shallots, shopped
1 tablespoons plus 2 teaspoons olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
1 1/2 chopped fresh thyme or 3/4 teaspoon dried
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
4 salmon fillets (about 5 ounces each)

Preheat the oven to 400.  In a medium bowl, stir the tomatoes, shallots, 2 tablespoons of the oil, lemon juice, oregano, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon the the pepper.  In the center of each of four large sheets of aluminum foil, spoon 1/2 teaspoon of oil.  Place 1 salmon fillet atop each sheet of foil,  and turn to coat with the oil.  Sprinkle the salmon fillets with the remaining 1/2 teaspoon each of salt and pepper.  Spoon the tomato mixture over the salmon.  Fold the sides of the foil over the fish and tomato mixture, covering completely, and seal the packets closed.  Place the foil packets on a large, heavy baking sheet.  Bake until the salmon is just cooked through, about 25 minutes.  Using a large metal spatula, transfer the foil packets to plates and serve.  (You may want to unwrap the foil packets in the kitchen before serving.)

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