CEDAR-PLANKED SALMON W/ LEMON-PEPPER RUB & HORSERADISH-CHIVE SAUCE

 

Grilling on soaked cedar planks has a lot of benefits: the planks char lightly, creating cedar smoke that delicately perfumes the food, and fish doesn’t stick to the grill grates because it’s on the planks. Plus, this spice rub—a simple mixture of salt, cracked black pepper, lemon zest, fresh thyme, and a bit of sugar—pairs really well with the cedar-smoke flavor. Because it's a simple technique, it's easy to grill two fillets at once and use the leftover fillet the next day in a salad or sandwich. Serves 4, with one extra salmon fillet for leftovers

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For the salmon
1 Tbs. grated lemon zest, minced
1 1/2tsp. chopped fresh thyme
1/2 tsp. granulated sugar
Kosher salt and freshly ground black pepper
2 2-lb. boneless, skin-on salmon fillets (preferably wild and no longer than 15 inches), pin bones removed
2 Tbs. extra-virgin olive oil

For the horseradish-chive sauce
1/2 cup crème fraîche
3 Tbs. minced fresh chives
1 1/2 Tbs. prepared horseradish
Kosher salt and freshly ground black pepper

Tip: If you want to serve both salmon fillets for 8 people, double the sauce recipe.

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Soak the cedar planks in water to cover for at least 1 hour. Drain the planks.

Prepare the sauce In a small bowl, stir the crème fraîche, chives, and horseradish. Season to taste with salt and pepper. Refrigerate.

Prepare the salmon In a small bowl, combine the lemon zest, thyme, sugar, 1 1/2 tsp. salt, and 1 Tbs. pepper. Rub the mixture together with your fingers until the zest is distributed throughout. Rub the salmon fillets on both sides with the olive oil and then set each fillet skin side down on a plank. Sprinkle the fillets with the lemon-pepper mixture, dividing it evenly. Gently rub the seasoning into the fillets. Let stand at room temperature while the grill heats.

Cook the salmon
Prepare a gas or charcoal grill fire for indirect cooking with high heat: On a gas grill, heat all burners on high; then turn off all but one burner just before cooking the salmon; on a charcoal grill, bank the coals to two opposite sides of the grill. Arrange the planks over the cooler part of the grill, positioning them so that the thickest part of the fish is closest to the heat source. Cover the grill and cook until the thickest part of each fillet registers about 135°F on an instant-read thermometer, 20 to 35 minutes depending on the thickness of the fillets. The planks may smoke a bit (this is fine) and will become very aromatic. Let the fillets rest on the planks for 5 to 10 minutes before serving.
Cut the salmon fillets crosswise into serving portions and transfer to individual plates. Serve with the sauce.

Make Ahead Tips

The sauce may be made up to 1 day ahead, and refrigerated, covered.

Serving Suggestions

To round out your Sunday supper, serve this dish with Peas and Carrots with Lemon, Dill, and Mint.

Leftovers

Cool any leftover salmon completely, wrap well, and refrigerate for up to 3 days.

nutrition information (per serving):
Calories (kcal): 460;  

Fat (g): 28; 

Fat Calories (kcal): 260; 

Saturated Fat (g): 10; 

Protein (g): 46; 

Monounsaturated Fat (g): 10;  

Carbohydrates (g): 3; 

Polyunsaturated Fat (g): 6; 

Sodium (mg): 600; 

Cholesterol (mg): 150; 

Fiber (g): 1;

LEMON CLOVE COOKIES

LEMON CLOVE COOKIES

The flavor combination of clove and lemon is delightful. A great addition to your holiday cookie plate.

Prep Time: 15 minutes
Refrigerate: 1 hour
Cook Time: 15 minutes per batch

Makes 5 dozen or 30 (2 cookie) servings

Ingredients:

 2 cups flour 

1/4 teaspoon McCormick® Ground Cloves 

1/8 teaspoon salt

3/4 cup (1 1/2 sticks) butter or margarine, softened

1 cup granulated sugar

1 egg

1/2 teaspoon McCormick® Pure Lemon Extract

Lemon Glaze:

1 1/2 cups confectioners' sugar

2 tablespoons plus 1 teaspoon water

1/4 teaspoon McCormick® Pure Lemon Extract

Directions:
1. Mix flour, cloves and salt in medium bowl; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and lemon extract; beat until well blended. Gradually beat in flour mixture until well mixed.

2. Divide dough in half. Form each half into a log about 1 1/2 inches in diameter and 9 inches long. Wrap in wax paper. Refrigerate 1 hour or until firm.

3. Preheat oven to 350°F. Cut dough into 1/4-inch thick slices. Place on ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

4. For the Lemon Glaze, mix confectioners' sugar, water and lemon extract in small bowl until well blended. Drizzle over cooled cookies. Let stand until glaze is set.

Nutritional Information:
Per One Serving: 

Calories: 121, 

Fat 5 g, 

Protein 1 g, 

Carbohydrates 18 g, 

Cholesterol 20 mg, 

Sodium 62 mg, 

Fiber 0g

Lemon Cheesecake Mousse

Total Time: 20 mins

Ingredients

• 4 teaspoon egg white(s), dried
• 1/4 cup(s) water
• 1 teaspoon vanilla extract
• 1/4 cup(s) sugar
• 1/2 package(s) tofu, silken-style firm, light, (6.15 ounces) cut into 1/2-inch-thick slices and well drained in white paper towels
• 4 ounce(s) cream cheese, reduced-fat
• 2 teaspoon lemon peel
• 1 tablespoon lemon juice
• 3 tablespoon preserves, strawberry, reduced-sugar
• strawberries, (optional)
• sprig(s) mint, fresh, (optional)

Preparation

1. In a medium bowl, combine dried egg whites, the water, and vanilla. Beat with an electric mixer on medium-high speed until soft peaks form (tips curl). Gradually beat in sugar until stiff peaks form (tips stand straight). Set aside.
2. In a blender or food processor, combine tofu, cream cheese, lemon peel, and lemon juice. Cover and blend or process just until smooth. Do not overmix. Gently fold tofu mixture and preserves into egg white mixture. Stir just until combined but some streaks of the egg mixture and preserves remain.
3. To serve, spoon mousse into 6 dessert dishes. Top with fresh strawberries. If desired, garnish with mint sprigs.

Nutritional Info (Per serving):

Calories: 113, 

Saturated Fat: 3g, 

Sodium: 119mg, 

Dietary Fiber: 0g, 

Total Fat: 5g, 

Carbs: 13g, 

Sugars: 11g, 

Cholesterol: 14mg, 

Protein: 5g

Exchanges: 

Other Carb: 1, 

Lean Meat: 0.5, 

Fat: 1

Carb Choices: 1

Greek Lemon Rice Soup

Prep Time: 15 mins

Total Time: 30 mins

Ingredients

• 4 cup(s) broth, reduced-sodium beef
• 1/3 cup(s) rice
• 12 pounds tofu, silken-style firm, light
• 1 slice(s) oil, olive, extra virgin
• 1/4 small turmeric
• 1/4 cup(s) lemon juice
• 2 slice(s) dill, Fresh and chopped
• 1/4 small pepper, black ground

Preparation

1. Bring broth and rice to a boil in a large saucepan. Reduce heat to a simmer and cook until the rice is very tender, about 15 minutes.


2. Carefully transfer 2 cups of the rice mixture to a blender. Add tofu, oil and turmeric; process until smooth. (Use caution when pureeing hot liquids.)

3. Whisk the tofu mixture, lemon juice, dill and pepper into the soup remaining in the pan. Heat through. 

Nutritional Info (Per serving):

Calories: 178, 

Saturated Fat: 1g, 

Sodium: 147mg, 

Dietary Fiber: 0g, 

Total Fat: 7g, 

Carbs: 18g, 

Cholesterol: 5mg, 

Protein: 11g

Carb Choices: 1

Grilled Lemon-Basil Chicken

Garden-fresh basil is put to good use in this super summer recipe. The chicken turns out moist and tender every time. 

• 8 Servings
• Prep: 10 min. + marinating Grill: 15 min.

10 15 25

Ingredients

• 1 cup minced fresh basil
• 1 cup canola oil
• 1/2 cup lemon juice
• 1/4 cup white wine vinegar
• 2 teaspoons grated lemon peel
• 3 to 4 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 boneless skinless chicken breast halves (6 ounces each)

Directions

• In a small bowl, combine the first eight ingredients. Pour 1-1/2 cups into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade for basting.
• Drain and discard marinade. Grill chicken, covered, over medium heat for 6-8 minutes on each side or a meat thermometer reads 170°, basting occasionally with reserved marinade. Yield: 8 servings.

BAKED LEMON CHICKEN

Ingredients:

2 Tbsp. Lemon Pepper Seasoning
6 (4 oz) boneless skinless,
chicken breast halves
1/3 cup all-purpose flour
1 Tbsp. unsalted margarine
1 medium fresh lemon, zested and juiced
1 cup low sodium chicken stock
1 Tbsp. brown sugar

Directions:

1. Pat chicken breasts dry. Place flour and Lemon Pepper Seasoning Blend in a plate and mix thoroughly. Dredge chicken breasts in flour mixture.
2. Heat margarine in a large skillet and add chicken. Brown chicken on both sides but do not cook through. Transfer chicken to large casserole dish.
3. In a bowl, mix zest and juice from one lemon, chicken stock and brown sugar. Pour over chicken.
4. Bake for 30-35 minutes in 375°F (190°C) preheated oven or until chicken breasts are cooked through.

Makes 6 Servings

Nutritional Info Per Serving: 
Calories:176; 
Total Fat:4 g; 
Cholesterol:66 mg
Sodium:93 mg; 
Fiber:0 g; 

4 WW points

LEMON HERB TILAPIA W/ ZUCCHINI

Lemon Herb Tilapia With Zucchini

Ingredients

• 1/2 cup(s) lemon juice
• 3 clove(s) garlic
• 1 teaspoon basil, dried
• 1 teaspoon tarragon, dried
• 1 teaspoon thyme, dried
• 4 fish, tilapia, filets, 4 oz. each
• 2 small zucchini, thinly sliced lengthwise
• 1 tablespoon margarine
• 1/4 teaspoon salt
• 1/4 teaspoon pepper, black ground

Preparation

1. Preheat oven to 400 degrees. Combine lemon juice, garlic, and herbs in a medium bowl. Add fish; cover and marinate in the refrigerator for 15 minutes.
2. Remove fish from marinade (reserve the marinade). Spray a 12x12-inch sheet of aluminum foil with cooking spray.
3. Place 2 fillets of fish on the sheet of aluminum foil. Top with half of zucchini. Repeat layering with another layer of fish, then remaining zucchini.
4. Sprinkle chunks of margarine over the top of fish and drizzle 1/4 cup of the marinade over the top. Sprinkle with salt and pepper.
5. Bring foil sides up on both sides and seal. Place on baking sheet and bake in oven for 20 minutes.

Nutritional Info (Per serving):

Calories: 155, 

Saturated Fat: 2g, 

Sodium: 217mg, 

Dietary Fiber: 1g, 

Total Fat: 6g, 

Carbs: 5g, 

Sugars: 2g, 

Cholesterol: 76mg, 

Protein: 23g

Exchanges: 

Vegetable: 1, 

Lean Meat: 3, 

Fat: 0.5

Carb Choices: 0.5

LEMON POPPYSEED PANCAKES

Lemon Poppyseed Pancakes

 

Every once in awhile - like on a lazy Sunday morning - we want something a little special and different. A great treat to replace your scrambled eggs!

These are every bit as delicious as they look when drizzled with Natures Hollow Sugar Free Raspberry Syrup that is sold on our website! The syrup is made with natural raspberry.

They are very delicate and when still warm, are so moist - just like a souffle in texture. As they cool down, and as leftovers they are more the feel of a regular pancake. I've used ricotta, yogurt, sour cream or a combination and they are always good. (The yogurt or sour cream will make them more tangy, though, so you may want to use the high end of the Splenda measurements.)

3 eggs, separated
1 cup ricotta, yogurt, or sour cream
2 tablespoons butter, melted
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon vanilla
6 tablespoons flour
1/8 teaspoon salt
3-4 tablespoons Splenda
1 tablespoon poppy seeds

In a medium bowl beat egg whites until stiff peaks form, but not until dry, and set aside.

In another medium bowl beat together the egg yolks, ricotta (or whatever you are using), melted butter, lemon juice & zest, and vanilla. Stir in flour, salt, Splenda, and poppy seeds. Gently fold in the egg whites.

Heat a skillet over medium-low and coat with vegetable cooking spray. Drop two tablespoons of batter for each pancake and cook for 3 to 4 minutes, until golden brown. Flip and cook for another minute or two.

Makes approx 5 servings, three pancakes each.

Per Serving:
172 Cal;
8 g Protein;
10 g Tot Fat;
11 g Carb;
0 g Fiber;
4 g Sugar;
183 mg Sodium

LEMON CHICKEN

Lemon Chicken

1 teaspoon cornstarch
1 tablespoon low sodium soy sauce
12 ounces chicken breast tenders, cut in thirds
1/4 cup fresh lemon juice
1/4 cup low sodium soy sauce
1/4 cup fat-free chicken broth
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon cornstarch
1 tablespoon vegetable oil
1/4 cup red bell pepper, sliced into 2-inch strips
1/4 cup green bell pepper, sliced into 2-inch strips

1. Mix 1 teaspoon cornstarch and 1 tablespoon soy sauce in a small mixing bowl. Add
sliced chicken tenders. Place in refrigerator and marinate for 10 minutes.
2. Stir the lemon juice, 1/4 cup soy sauce, chicken broth, ginger, garlic, SPLENDA®
Granulated Sweetener and 1 teaspoon cornstarch together in a medium-sized mixing
bowl.
3. Heat oil in a medium frying pan. Add chicken and cook over medium-high heat for 3
to 4 minutes or until just done. Add sauce and sliced peppers. Cook 1 to 2 minutes more
or until sauce thickens and peppers are slightly tender.

Makes 4 servings.

Nutritional Facts Per Serving: Calories: 150; Calories from Fat: 40; Total Fat: 5g;
Saturated Fat: 1g; Cholesterol: 50mg; Sodium: 730mg; Total Carbs: 6g; Dietary Fiber: 1g;
Sugars: 1g; Protein: 21g

Exchanges Per Serving: 3 Very Lean Meats, 1 Fat