Occupational Health Strategies, Inc.
Kent W. Peterson, M.D., FACOEM
901 Preston Avenue, Suite 400
Charlottesville, Virginia 22903-4491
TEL: (434) 977-3784
FAX: (434) 977-8570
Email: OHS@HealthySelf.org

Last updated: February 17, 2009

Main Dishes

MOROCCAN SALMON (Company quality)

-cup chopped fresh parsley

2 tsps olive oil, 1 tsp fresh lemon juice

tsp salt, tsp ground ginger, tsp garlic powder

tsp cumin, tsp freshly ground black pepper

2 garlic cloves, minced

4 (6-ounce) salmon fillets (about 1 thick), Cooking spray

1 lemon, 1 medium red bell pepper, thinly sliced

1 medium green bell pepper, thinly sliced

2 TB water

1 large plum tomato, cut crosswise into inch-thick slices

Preheat oven to 400%. Combine first 10 ingredients in a large bowl. Add salmon, turning to coat. Cover and let stand 15 minutes. Remove salmon from bowl, reserving marinade. Place salmon, skin side down, in a 13x9 inch baking dish covered with cooking spray.

Cut the lemon in thin slices. Add the lemon slices, bell pepper slices, 2 TB water and tomato slices to marinade; stir gently to coat. Arrange lemon mixture in an even layer over salmon; cover with foil. Bake at 400 for 20 minutes or until desired doneness. 4 servings. I serve on basmati rice.


4 Turkey breast cutlets

salt and pepper, flour

2 TB olive oil, 1 TB red wine vinegar

1 can tomatoes

1 cups frozen corn

1/3 cup chicken broth

4 TB milk, 1 tsp Dijon mustard

Sprinkle turkey with salt and pepper and dredge in flour. Heat oil and brown cutlets. Add everything else but mustard and milk. Bring to a boil and cook about 2 minutes. Add milk and mustard. Blend. Add salt, pepper and basil. I serve over brown rice.