By Jenna Weber

This week’s menu is all about keeping your heart healthy! Salmon, tofu and legumes make up the protein sources in these easy, delicious meals and provide vitamins and minerals to keep you feeling and looking your best! Explore new flavors with the fire pot soup, which is the perfect warming meal on a cold winter evening. On your busiest day, try my sweet and spicy glazed salmon sandwich—it’s ready in twenty minutes and combines zesty flavors and heart healthy fats. Enjoy!

Grocery list
1 yellow onion
1 large carrot
3 cloves garlic
2 4-5 oz. wild Atlantic salmon fillets
paprika
cumin
chili powder
cayenne pepper
honey
1 lemon
pretzel rolls (or regular rolls)
mayonnaise
lettuce
tomato
3/4 lb. raw shrimp
8 oz. extra firm tofu
Thai curry paste (available at large supermarkets and Asian markets)
Thai basil leaves (available at Asian markets)
fish sauce
brown sugar
1 14-oz. can coconut milk
1 quart chicken broth
1 6-inch stalk lemongrass
1 lime
2 red or green Thai chilies
dry jasmine rice
1 bunch fresh cilantro
1 jalapeno
garam masala (Indian spice mix available at most large grocery stores)
1 butternut squash
1 28-oz. can diced tomatoes in tomato juice
1 quart vegetable broth
dried red lentils
2 15-oz. cans chickpeas

Sweet and Spicy Glazed Salmon Sandwiches
This quick and easy dinner is ready in less than a half hour!

Makes two large sandwiches

2 4-5 oz. wild Atlantic salmon fillets
2 tsp. paprika
1 tsp. salt
2 tsp. brown sugar
1/2 tsp. cumin
2 tsp. chili powder
1/4 tsp. cayenne pepper
1-2 tbsp. honey
1/2 lemon, juiced
pretzel rolls (or regular rolls)
mayonnaise
lettuce
tomato

1. Preheat broiler on high.

2. Mix together the chili powder, cumin, brown sugar, paprika and cayenne pepper.

3. Rub the salt on the salmon fillets, followed by the spice mixture. Lay fillets in a pie dish or on a tin foil-lined sheet tray and drizzle the honey over top. Broil fish for 5-8 minutes, until flaky but still pink. Remove from oven and drizzle lemon juice over top.

4. Prepare sandwiches by smearing mayonnaise on one side of the pretzel roll, then topping with a salmon fillet. Top with lettuce and tomato, followed by other half of roll. Serve warm.

Next page: Thai Fire Pot Soup