With New Year's resolutions abound, Olympic Physical Therapy decided to hop aboard the bandwagon by eating a little... or a lot... HEALTHIER.

Please join us in our transition to a healthier 2009!

Tuesday, January 20th and Thursday, January 22nd from 10am-12pm...

Judith C. Hestnes, MS, RD will be came into the clinic to test our knowledge in nutrition. She also answered questions and offered healthy tips and recipes.

SALMON FILLET WITH CONCASSE TOMATOES

Takes 30 minutes to prepare and 30-35 minutes to cook
Serves 4

Directions:

1. Preheat oven to 375°F/190°C. Place fillets on a cutting board & drizzle with a little oil. Season to taste with pepper. Heat a skillet & cook fish, nonskin-side down first, until browned. Turn over to brown the other side. Transfer fish to a roasting pan & cook in the oven for 10-12 minutes until fish flakes easily. Melt the butter in a small pan, then let stand until separated. Pour off the clear, clarified butter into a separate pan, & discard the salty white residue.
2. Cook the asparagus for 2-3 minutes in boiling water. Drain, rinse under cold running water, drain again, & set aside.
3. Add the tomatoes, dill & lemon rind to a bowl & mix. Divide the asparagus & salmon between 4 plates, spoon some of the tomato dressing over each one, and serve.

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