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chicken & fish mains yields 8–10 servings yields 8–10 servings or fresh lemon juice or a pinch of stevia minutes. Uncover and bake for an additional 20 minutes. both sides of the salmon. Cover and refrigerate overnight. tard, garlic, Celery Salt, and paprika. Spread the mixture onto der, and pepper. 1 teaspoon salt, or to taste ¾ cup mayonnaise 2 tablespoons vinegar ¼ cup xylitol or sugar, DRESSING 5. Serve the salmon on a bed of lettuce. Drizzle with the pesto. 4. Place the salm

yields 10 patties
CHICKEN CAULIFLOWER PATTIES
The cauliflower softens these patties, making them light and fluffy and eliminating the need
for soaked bread.
1 teaspoon olive oil 1. In a blender, blend the oil, onion, cauliflower, garlic, salt, and
1 small onion, chopped pepper.
yields 4–5 servings 10 ounces cauliflower, chopped 2. In a large bowl, combine the cauliflower mixture with the
1 clove garlic ground chicken. Form patties.
½ teaspoon salt 3. In a frying pan, heat the olive oil and fry the patties until gold-
BASIL PESTO FISH Dash of ground black pepper en, turning once.

For this dish, choose a mild-tasting fish 1½ pounds ground chicken
such as flounder, sole, or tilapia. or turkey

4–5 fish fillets Olive oil, for frying
1 lemon, cut in half
¼ cup mayonnaise yields 8 servings
¼ cup water TEMPURA-FRIED CHICKEN
1 cup Classic Basil Pesto (p. 163) A tasty alternative to the traditional egg and bread-crumb coating, this batter will deliver
Dried parsley, for sprinkling a slightly crusty outside and a perfectly moist inside. The batter will work just as well for
filleted fish as for chicken cutlets or nuggets.
1. Squeeze the juice of the lemon
halves onto the fish fillets. Set 1 cup potato or tapioca starch 1. In a medium bowl, combine the potato or tapioca starch with
aside for 1–2 hours. Discard the ½ teaspoon baking powder the baking powder, paprika, and salt.
juice. ½ teaspoon paprika 2. In a separate bowl, beat the eggs and add the oil and water.
2. Preheat the oven to 400˚ F. 1 teaspoon salt Combine with the dry ingredients.
3. Add the mayonnaise and water to 2 eggs 3. Dip the chicken into the batter and fry until golden, turning
the pesto sauce and mix well. 2 tablespoons oil once.
4. Place the fish in a baking dish ¼ cup water
and coat the fish with the pesto. 8 chicken cutlets
Sprinkle with the parsley and
bake for 10–15 minutes.

Side of Salmon with
Lemon Dill Pesto
290 HEALTHY EVER AFTER 299