Clarian Bariatrics

Last week, I talked about what a huge difference a few choice foods can make in helping your nutrition. All Indianapolis bariatric physicians and Indiana bariatric centers will talk about what a huge part nutrition plays in making bariatric surgery successful.

While knowing which foods are good for weight loss surgery patients is great, it is much easier when you have some delicious recipes to try out! Below are two of my favorites that can spice up salmon and incorporate blueberries.

I know that some of the ingredients can sound different, but trust me. These recipes are very good...and good for you! Don't be afraid to try new things to accompany the new you!

Raspberry Vinaigrette Baked Salmon with Blueberry Salsa

1-2 cups raspberry vinaigrette (Kraft® Light Done Right brand works best)
Zest from ½ an orange
4 salmon filets (3 to 4 oz each)
1 cup fresh spinach leaves
½ red onion, sliced thinly
kosher salt
fresh ground black pepper
4 orange slices

1.) Preheat oven to 400°.

2.) In a small, shallow dish (you could also use a hefty plastic bag) place salmon filets; cover with raspberry vinaigrette and orange zest. Let marinate 30 minutes.

3.) On a baking sheet lined with foil and sprayed with cooking spray, place 4 ( ¼ cup) beds of spinach for the salmon. Top each bed of spinach with 3-4 slices of onion, and a sprinkle of salt and pepper. Remove salmon filets from marinade and lay on beds of spinach (skin side down). Top salmon with salt, pepper, three onion slices, and an orange slice.

4.) Bake until fish flakes easily with a fork, ~15-20 minutes
*General rule: 10 minutes of baking time for every inch of the thickest part of the fish

5.) Remove salmon from oven; let rest 5 – 10 minutes before serving. Serve spinach and salmon with blueberry salsa on top (optional), and enjoy!

Nutrition Facts: Serves: 4; Serving size: 4 oz; Calories: 210; Protein: 23 g; Fat: 7 g; Carbs: 10;
*Nutrition facts calculated without Blueberry Salsa.

Blueberry Salsa

1 cup fresh blueberries
¼ cup crushed pineapple, drained
1 small kiwi, peeled if you wish, and diced into cubes
¼ cup chopped cucumber (do not peel him!)
2 Tbsp diced red or green onion
1 tsp white wine vinegar
1 tsp orange zest
1 Tbsp juice from orange
1 tsp Splenda®
salt and fresh ground pepper (to taste)

In small bowl, combine all ingredients in order. Spoon over baked salmon and serve.