I fix cedar plank salmon at my house as often as I can.  The cedar gives the salmon an outstanding flavor!  Most grocery stores carry the cedar planks.  This recipe courtesy of Men’s Health.

Ingredients
2 6 oz salmon fillets
1 tsp red pepper flakes
2 tsp sesame seeds
1 large, untreated cedar plank
2 tbsp fresh mint or cilantro, chopped
1 large english cucumber, seeded and sliced
2 tbsp rice wine vinegar
Salt and pepper
olive oil

Directions
1. Soak the cedar plank in water for at least 2 hours. Next, combine the cucumbers, rice wine vinegar, red pepper flakes, sesame seeds, and herbs in a mixing bowl. Season to taste with salt and pepper.

2. Clean a grill or grill pan thoroughly. Next, rub the grates with an oil soaked paper towel. Preheat over high heat. Lay the cedar plank on the grill. Season the salmon with salt and pepper. When the plank begins to smoke, lay the fillets on it, skin side down. Close the top, and grill for 10 to 12 minutes, until the salmon flakes with light pressure from your finger.

3. Top the salmon with the cucumbers, and garnish with a sprinkling of sesame seeds.

Nutritional Facts per serving
CALORIES 281.6 CAL
FAT 12.6 G
SATURATED FAT 1.7 G
CHOLESTEROL 93.6 MG
SODIUM 156.6 MG
CARBOHYDRATES 4.2 G
TOTAL SUGARS 2 G
DIETARY FIBER 1.3 G
PROTEIN 35.2 G

A very quick and easy chicken recipe that is both delicious and healthy!  From Cookinglight.com.

Ingredients:
2 teaspoons olive oil
1 1/2 teaspoons dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
8 skinless, boneless chicken thighs (about 1 pound)
1 (14.5-ounce) can stewed tomatoes, undrained
1 (15-ounce) can navy beans, drained
1/4 cup chopped pitted kalamata olives

Instructions:
Heat olive oil in a large skillet over medium-high heat. Combine rosemary, salt, and pepper; sprinkle over one side of chicken. Place chicken in pan, seasoned side down; cook 3 minutes. Reduce heat to medium; turn chicken. Add tomatoes and beans; cover and simmer 10 minutes or until chicken is done. Stir in olives.

Nutritional Information:
Yield:  4 servings (serving size: 2 thighs and 3/4 cup bean mixture)

CALORIES 316 (23% from fat); FAT 8.1g (sat 1.7g,mono 3.7g,poly 1.5g); IRON 4.2mg; CHOLESTEROL 94mg; CALCIUM 109mg; CARBOHYDRATE 30.2g; SODIUM 978mg; PROTEIN 31.2g; FIBER 6.8g

Grilled Shrimp With Cilantro

From Men’s Health: There is, in fact, nothing easier to grill than shrimp. They’re less risky than even hot dogs. Because they’re so lean, they almost never catch fire, and they turn pink when they’re done, which is almost always in 5 minutes or so. (For that matter, even if you overcook shrimp, they’ll still taste great.) The size of the shrimp doesn’t matter much, though bigger shrimp look better and take less effort. (They’re also more expensive.) Leave the peels on if you’d like, or be nice to your guests and take them off before grilling. Don’t bother to devein the shrimp, though that’s a waste of time and effort.

Serves: 4

Ingredients
2 lb shrimp, peeled or unpeeled

cilantro salsa:
1 C chopped fresh cilantro leaves
2 cloves garlic, peeled and lightly smashed
1 tbsp peeled and roughly chopped ginger
1 habanero or jalapeno pepper, stemmed, seeded, and roughly chopped, or dried red pepper flakes to taste
1/4 C extra virgin olive oil, (or corn or canola oil)
fresh lime juice, salt, and pepper to taste

Directions
1. Grilling Instructions: Make the Cilantro Salsa. Start a charcoal or gas fire (don’t make it too hot), and position the grill rack at least 4 inches from the heat source.

2. Grill the shrimp, turning once, until the shells are too hot to touch or the flesh turns bright pink and browns a bit. Serve immediately with the salsa.

3. Salsa Instructions: Combine the cilantro in a blender with the garlic, ginger, hot pepper, and oil. Puree until smooth, adding more oil if necessary and stopping the machine to scrape down the sides as needed.

4. Remove to a bowl, add some salt and pepper, and thin with 1 or 2 tablespoons of lime juice. Taste, adjust the seasoning, and serve; or cover and refrigerate for up to a day. (Bring back to room temperature before serving.)

Nutritional Info:
CALORIES 373.8 CAL
FAT 18 G
SATURATED FAT 2.7 G
CHOLESTEROL 344.7 MG
SODIUM 376.9 MG
CARBOHYDRATES 3.8 G
TOTAL SUGARS 0.3 G
DIETARY FIBER 0.3 G
PROTEIN 46.4 G

Roasted Wild Salmon and Dill

One of Dave’s Super Foods! If you can’t find Wild Salmon (stronger flavor and slightly less fat) farm-raised will do just fine.  This is a very quick, healthy, low carb entree good for any night of the week!  Courtesy of CookingLight.com.

Ingredients:
1 (2 1/4-pound) wild salmon fillet
Cooking spray
2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill
1 tablespoon grated lemon rind
8 (1/8-inch-thick) slices lemon

Instructions:
Preheat oven to 450°.

Place fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush fish with oil; sprinkle with salt and pepper. Sprinkle dill and rind over fish; arrange lemon slices over fish. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Nutritional Information:
Yield:  6 servings (serving size: about 4 1/2 ounces)

CALORIES 192 (33% from fat); FAT 7g (sat 1.6g,mono 3.1g,poly 1.8g); IRON 0.9mg; CHOLESTEROL 70mg; CALCIUM 60mg; CARBOHYDRATE 0.3g; SODIUM 369mg; PROTEIN 30g; FIBER 0.2g

Parmesan-Crusted Fish

This quick-to-assemble baked fish is loaded with flavor and the topping keeps the fish moist. From eatbetteramerica.

Prep Time:10 min 
Start to Finish:25 min 
makes:4 servings

Ingredients:
1 lb halibut, cod, haddock or other firm-texture fish fillets (about 3/4 inch thick), cut into 4 serving pieces
2 tablespoons reduced-fat mayonnaise
1/2 teaspoon finely grated lemon peel
1/8 teaspoon pepper
2 tablespoons Progresso® Italian style bread crumbs
2 tablespoons grated Parmesan cheese
 Lemon wedges, if desired

Instructions:
1. Heat oven to 450°F. Line 15×10x1-inch pan with foil; spray with cooking spray. Place fish fillets in pan.
2. In small bowl, stir mayonnaise, lemon peel and pepper until blended. Spread over top of each fillet. In small bowl, mix bread crumbs and Parmesan cheese. Spoon evenly over mayonnaise mixture; pat crumb mixture lightly into mayonnaise.
3. Bake 12 to 15 minutes or until fish flakes easily with fork. Serve with lemon wedges.
High Altitude (3500-6500 ft): No change.

Nutritional Information:
1 Serving: Calories 150 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 65mg; Sodium 260mg; Total Carbohydrate 3g (Dietary Fiber 0g, Sugars 0g); Protein 23g % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 2% Exchanges: 0 Other Carbohydrate; 0 Vegetable; 3 Very Lean Meat; 1 Fat Carbohydrate Choices: 0 MyPyramid Servings: 1 tsp Fats & Oils, 3 oz-equivalents Meat & Beans
*% Daily Values are based on a 2,000 calorie diet.