ArcaMax Recipes 01/06/2006

Tomato Mozzarella Salad
Roasted Salmon Fillets with Lentils
Mandarin Orange Parfait
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Appetizer
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Tomato Mozzarella Salad

One half cup olive oil
One half cup balsamic vinegar
1 Tbsp. fresh basil, chopped
2 cloves garlic, minced
1 tsp. Dijon mustard
Salt and pepper to taste
2 large tomatoes, sliced
Thick slices of mozzarella cheese
Fresh basil for garnish

Combine first 6 ingredients in a salad cruet, shake well and let
stand for about 1 hour. Place slices of tomato on a platter and
top with mozzarella and fresh basil. Just before serving, drizzle
dressing over tomatoes.

The Skinny: This recipe is pretty skinny as is.
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Main Course
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Roasted Salmon Fillets with Lentils

2 cups dried lentils, rinsed
2 medium carrots, diced
One half cup turnip, diced
2 stalks celery, diced
1 small sweet onion, diced
2 cloves garlic, minced
1 bay leaf
One third cup plus 3 Tbsp. olive oil
4 cups water
2 Tbsp. tarragon vinegar
3 Tbsp. Dijon mustard
4 - 6 salmon fillets, 3 - 4 ozs. each
One half cup fresh parsley, chopped

Rinse lentils and combine with carrots, turnips, onion, garlic,
bay leaf and 1/3 cup olive oil in a large saucepan. Saute for
several minutes over medium heat, add water and simmer over low
heat for about 1 hour or until vegetables are tender. Remove from
heat and stir in tarragon vinegar. Combine Dijon mustard and
3 Tbsp. olive oil and whisk together. Spread mixture on top of
each fillet. Spray a cooking rack with non-stick cooking spray
and place fillets on rack. Cook fillets for 20 minutes at 425
degrees or until salmon is fully cooked. Stir parsley into
lentil mixture. Place a serving of lentils on each plate and
place a fillet on top of lentils and serve.

The Skinny: Again, not much room for improvement here.
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Dessert
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Mandarin Orange Parfait

2 10-oz. cans mandarin oranges
2 Tbsp. shredded coconut
1 Tbsp. grated orange zest
1 tsp. grated lemon zest
1 Tbsp. Galliano liqueur
1 tsp. grated fresh ginger
1 9-oz. container whipped topping
Several fresh or maraschino cherries for garnish

Drain liquid from mandarin oranges and place orange in a bowl.
Add remaining ingredients and stir gently. Place servings in
parfait glasses and garnish with cherries if desired.

The Skinny: Use fat free whipped topping. You can also omit
the shredded coconut to cut out some fat and calories.

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Grocery List
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One half cup olive oil
One half cup balsamic vinegar
1 Tbsp. fresh basil, chopped
4 cloves garlic
1 tsp. Dijon mustard
2 large tomatoes
Thick slices of mozzarella cheese
Fresh basil for garnish
2 cups dried lentils, rinsed
2 medium carrots
One half cup turnip, diced
2 stalks celery
1 small sweet onion
1 bay leaf
1 and one quarter cup olive oil
2 Tbsp. tarragon vinegar
3 Tbsp. Dijon mustard
4 - 6 salmon fillets, 3 - 4 ozs. each
One half cup fresh parsley, chopped
2 10-oz. cans mandarin oranges
2 Tbsp. shredded coconut
1 Tbsp. grated orange zest
1 tsp. grated lemon zest
1 Tbsp. Galliano liqueur
1 tsp. grated fresh ginger
1 9-oz. container whipped topping
Several fresh or maraschino cherries for garnish

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