Central Peninsula Hospital | Pulse | Spring/Summer 2020

Nutrition information Serving size: 1/4 of recipe. Amount per serving: 286 calo- ries, 10g total fat (2g saturated fat), 26g carbohydrates, 22g protein, 3.5g total fiber, 507mg sodium. Roasted salmon potato salad MAKES 4 SERVINGS. Ingredients 3 ⁄ 4 pound salmon fillet, skinned 1 ⁄ 2 teaspoon salt, divided Freshly ground black pepper 1 pound yellow potatoes, the smaller the better 1 ⁄ 4 pound fresh green beans 2 tablespoons finely chopped shallots 3 ⁄ 4 cup buttermilk, light or regular 4 teaspoons Dijon-style mustard 2 tablespoons snipped fresh chives, for garnish Directions ●   ● Preheat oven to 400 degrees. ●   ● Place salmon in center of 16- to 18-inch piece of foil. Sprinkle fish with 1/4 tea- spoon salt and a few grinds of pepper. Loosely seal foil and place salmon in oven. Roast until opaque pink in center at thickest point, 20 to 22 minutes, depending on thickness of fish. Start checking it at 18 minutes. Open foil and set salmon aside until cool enough to handle. ●   ● Meanwhile, place potatoes in large saucepan and cover them by 2 inches with cold water. Cover, bring to boil over medium-high heat, reduce heat and boil gently until small knife easily pierces largest potatoes, about 25 minutes. Drain potatoes and place in large mixing bowl. When cool enough to handle, cut potatoes into 1-inch chunks. ●   ● At the same time, in covered medium saucepan, boil 2 inches cold water over medium-high heat. Add beans, cover and cook until tender but not soft, about 4 minutes. Immediately transfer beans to medium bowl and place under cold, running water until cool, 1 minute, or place them in bowl of ice water. Drain and dry beans, then cut them into 1-inch pieces. ●   ● Add beans to potatoes. Add chopped shallots. Holding large chunks of warm salmon over bowl with potatoes, break them into bite-size pieces and large flakes. ●   ● In small bowl, whisk together buttermilk, mustard, remaining salt and a gener- ous amount of pepper. ●   ● Pour dressing over salad and, using 2 forks, mix to combine. Garnish with chives and serve immediately, while potatoes and salmon are still warm, or at room temperature within 1 hour. Source: American Institute for Cancer Research MATTER are unhealthy for the heart. Add active toys to the toy box. Think a jump rope, a soc- cer ball or inline skates—with the recommended safety gear. Cheer your children on. Find a sport or active pursuit your children enjoy, like swimming. Then provide opportunities for your kids to participate. Prioritize play. Fit at least one hour of physical activ- ity into your children's daily schedule. It could be active playtime or something more organized—anything to get your kids moving. Plan some family fun. Ask ev- eryone to set aside time during the week and on weekends for fun family fitness. You might all go for a bike ride, for example. Issue family fitness challenges. For instance, see who can do the most situps dur- ing a TV commercial. Restrict screen time. Set limits for each child to balance media use with other healthy behaviors. Sources: American Academy of Pediatrics; American Heart Association PULSE Spring/Summer 2020 7