By: Jacqueline Gomes, RDN, MBA
Parents are truly special people, no matter your age you always feel special around your parents and we want them to live a long and healthy life.
Encourage the special man in your life to eat a balanced diet rich in lean protein, vegetables, fruits and whole grains. Don’t forget the annual doctor’s visit to make sure he’s in tip-top shape!
Top 5 Health Concerns – talk to your doctor about prevention and treatment if you are suffering from a condition that is not being treated.
- Heart Disease
- High Blood Pressure
- Obesity – especially around the abdomen
Tips for your Dad…
- Eat a balanced diet low in saturated fat and HIGH in Fruits and Vegetables.
- Get at least 30 minutes of moderate physical activity most days of the week.
- Get to know your Doc – physical exams and important screenings yearly.
- Even super-dads need to play it safe – wear a seatbelt and helmet while biking.
- Don’t abuse alcohol – alcohol abuse causes 100,000 premature deaths in the U.S. each year.
- Ditch the smoking habit – avoiding tobacco of all kinds dramatically reduces a man’s risk of premature death and disability from heart disease, stroke and cancers of lung, larynx, and esophagus.
- Spend quality time with your loved ones.
Grilled Salmon & Zucchini with Red Pepper Sauce
Jazz up simply grilled salmon and summer vegetables with a zesty sauce based on the classic Spanish romesco. Made with roasted red peppers, tomatoes and almonds, this sauce is a great match for any seafood, poultry or vegetables. Using smoked paprika brings out the flavors from the grill. Serve with: Grilled baguette.
Makes: 4 Servings
Active Time: 35 Minutes
Total Time: 35 Minutes
- 1/3 cup sliced almonds, toasted (see Tip)
- 1/4 cup chopped jarred roasted red peppers
- 1/4 cup halved grape tomatoes, or cherry tomatoes
- 1 small clove garlic
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon sherry vinegar, or red-wine vinegar
- 1 teaspoon paprika, preferably smoked
- 3/4 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 1 1/4 pounds wild-caught salmon fillet, (see Note), skinned and cut crosswise into 4 portions
- 2 medium zucchini, or summer squash (or 1 of each), halved lengthwise
- Canola or olive oil cooking spray
- 1 tablespoon chopped fresh parsley, for garnish
- Preheat grill to medium.
- Process almonds, peppers, tomatoes, garlic, oil, vinegar, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor or blender until smooth; set aside.
- Coat salmon and zucchini (and/or summer squash) on both sides with cooking spray, then sprinkle with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, turning once, until the salmon is just cooked through and the squash is soft and browned, about 3 minutes per side.
- Transfer the squash to a clean cutting board. When cool enough to handle, slice into 1/2-inch pieces. Toss in a bowl with half of the reserved sauce. Divide the squash among 4 plates along with a piece of salmon topped with some of the remaining sauce. Garnish with parsley, if desired.
Nutrition Per serving: 280 Calories; 13 g Fat; 2 g Sat; 7 g Mono; 66 mg Cholesterol; 8 g Carbohydrates; 32 g Protein; 2 g Fiber; 601 mg Sodium; 871 mg Potassium
1/2 Carbohydrate Serving
Tips & Notes
- Tips: To toast chopped or sliced nuts, stir constantly in a small dry skillet over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.