Salmon gremolata with a green tomato stuffed with red lentils, parsley, romano, and cherry tomatoes

For Salmon:

In a non stick skillet with a tablespoon of lemon juice (and light coat of pam cooking spray)

Cook salmon on medium until cooked all the way through-about 5-6 on each side.

For gremolata:

Zest one lemon with 1/2 cup parsley and 2 tablespoons of Romano or Parmesan cheese.

Add a drizzle of olive oil (optional)

For tomato stuffing:

Cook lentils for 5-6 minutes (remove before they become mushy)

rinse with cold water and add diced tomatoes, 1 tablespoon Romano cheese, and finely chopped parsley. (add salt and pepper to taste)

Swordfish & Roasted butternut squash cakes~

Seared swordfish over a warm bed of fresh spinach and roasted butternut squash & ricotta puree with a side of squash cakes~




For the squash cakes-
I used 1 small/medium butternut squash
Tablespoon olive oil
1 cup bread crumbs
1 tablespoon onion powder
1 tablespoon garlic power
1/4 grated parmesan
1 Egg
Salt and Pepper

Preheat oven to 375 and cut squash in half

Rub squash with olive oil (just a drizzle) then face down place them on a foiled baking sheet and bake for 30-35 until fork tender.

When the squash has cooled scrape the insides into a reserved  bowl.

Add the beaten egg, bread crumbs, garlic and onion powder and parmesan cheese.
(You may need addional breadcrumbs)

Add salt and pepper to taste

Form into balls then flatten into patties/cakes

In a non stick skillet with cooking spray or olive oil on medium heat cooking cakes for about 2-3 minutes on each side

Also see simlar recipe for zucchini cakes
http://fitfoodbyal.blogspot.com/2010/08/use-what-ya-got-zucchini-pancakes.html