Eating Well on Dialysis

Salmon with Lemon, Capers, and Rosemary

To adapt this Cooking Light recipe for dialysis patients, I would omit the salt and reduce the salmon portion size to 4 ounces instead of 6 ounces. If you do that, your protein and sodium content will be less than what I show here. I like the idea of cooking each portion in its own foil packet --- easy cleanup!

Nutrition content per 4-oz. serving:
Protein: 34 g
Phosphorus: 311 mg
Potassium: 579 mg
Sodium: 451 mg

Note: Click on the photo to go to my Pinterest page. Click on the photo again to get to the recipe website.

 

Source: foodnetwork.com via Lee on Pinterest

Salmon with Maple-Lemon Glaze

Adapted from Cooking Light, April 2009. I think this would be nice served with a rice pilaf and steamed fresh green beans.

2 tablespoons fresh lemon juice
2 tablespoons maple syrup
1 tablespoon cider vinegar
1 tablespoon canola oil
4 (4-oz.) skinless salmon fillets
1/4 teaspoon freshly ground black pepper
Cooking spray

1. Preheat broiler.

2. Combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Refrigerate 10 minutes, turning bag once.

3. Remove fish from bag, reserving marinade. Place marinade in a microwave-safe bowl. Microwave at HIGH 1 minute.

4. Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle fish evenly with pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes. Turn fish over. Brush marinade evenly over fish. Broil 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Makes 4 servings.

Lemon Pepper Shrimp Scampi

From Cooking Light, March 2009. Serve with sauteed asparagus.

1 cup uncooked orzo
2 tablespoons chopped fresh parsley
7 teaspoons unsalted butter, divided
1 1/2 lbs. peeled and deveined jumbo shrimp
2 teaspoons bottled minced garlic
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper

1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley; cover and keep warm.

2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add half of shrimp to pan; saute 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; saute 2 minutes or until almost done. Transfer to plate.

3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, lemon juice and pepper; cook 1 minute or until shrimp are done. Serve over the parsley-ed orzo. Makes 4 servings (1/2 cup orzo and about 7 shrimp).

Sizzling Shrimp with Corn Relish

Adapted from Cooking Light, September 2008. The original recipe called for 1 tablespoon fish sauce, which is high in sodium; if you can handle the extra sodium, feel free to use more.

1 1/2 tablespoons fresh lime juice
1 teaspoon fish sauce
1/2 teaspoon sugar
2 tablespoons canola oil
1/2 cup chopped shallots
1 tablespoon minced garlic
1 tablespoon minced jalapeno pepper (1 small)
1 1/2 lbs. peeled and deveined medium shrimp
1 1/2 cups fresh corn kernels (3 ears)
1/3 cup chopped fresh cilantro

1. Combine first 3 ingredients; set aside.

2. Heat a 14-inch wok over high heat. Add oil to wok, swirling to coat. Add shallots, garlic and jalapeno to wok; stir-fry 30 seconds or just until shallots begin to brown. Add shrimp to wok; stir-fry 3 minutes or until shrimp are done. Add corn; stir-fry 1 minute or just until corn is heated. Stir in juice mixture; sprinkle with cilantro. Makes 4 servings.

Broiled Swordfish

From "Cooking Without a Grain of Salt."

2 lbs. swordfish (fresh or frozen)
Juice of two lemons
1 teaspoon fresh mint or 1/2 teaspoon dried mint, chopped
1/4 cup olive oil
2 teaspoons oregano
Black pepper to taste

Blend well lemon juice, mint, oil, oregano and pepper. Brush fish with mixture. Place on preheated broiler rack about 4 inches below flame. Broil 5 minutes or until slightly brown, turn, brush again with mixture. Broil about 7 minutes or until done. Brush again with mixture before serving. Serve hot. Makes 6 servings.

Broiled Fresh Salmon Steaks

From "Cooking Without a Grain of Salt."

4 salmon steaks
4 tablespoons lime juice
2 tablespoons unsalted butter or margarine
Black pepper to taste
4 teaspoons tarragon
1/2 cup dry white wine or dry vermouth

Place salmon in shallow baking pan. Sprinkle with half the lime juice and dot with butter or margarine. Season with pepper. Sprinkle with half the tarragon and pour wine or vermouth around but not over steaks. Broil for 10 to 15 minutes, basting twice the last 5 minutes. Turn salmon, season with remaining ingredients and broil about 5 minutes longer. Baste twice more. Serve with sauce poured over fish. Makes 4 servings.

Sauteed Salmon Steaks

From "Cooking Without a Grain of Salt."

2 lbs. salmon steaks
1/4 cup unsalted butter or margarine
1/4 cup apple cider or juice
2 tablespoons dry mustard mixed with enough water to make paste

Spread salmon steaks with mustard. Melt butter or margarine in skillet. Add cider or apple juice. Saute steaks 10 minutes on each side. Cider is excellent in the cooking of any fish. Makes 6 servings.

Broiled Fresh Haddock with Lemon Sauce

From "Cooking Without a Grain of Salt."

2 lbs. fresh haddock
3 tablespoons lemon juice
Black pepper to taste
2 tablespoons unsalted butter or margarine
1/2 cup olive or vegetable oil
1/2 teaspoon dry mustard
1 1/2 teaspoons water

Preheat the broiler. Cut the fish into serving-size pieces and place on oiled pan. Brush with one tablespoon of the lemon juice and season with pepper. Dot with butter or margarine, broil 7 to 10 minutes. While fish is cooking, combine the oil, mustard, water and remaining lemon juice. Blend well. Heat and pour over fish. Makes 6 servings.

Fresh Flounder in Sherry

Turning now to the fish and seafood recipes in "Cooking Without a Grain of Salt."

1 lb. flounder fillets, cut into serving pieces
1/3 cup minced onions
1/2 cup sherry wine
8 medium mushrooms, chopped fine
1/4 cup water
Black pepper to taste

Place fish fillets in shallow greased baking dish. Sprinkle with minced onion. Add sherry, mushrooms and water. Season with pepper. Bake in 325-degree F. oven until fish is tender and flakes easily with a fork. Makes 4 servings.

Phosphates in Frozen Seafood

I'd like to share with you some good information from reader Miriam in Ottawa about the addition of phosphates (phosphorus) in frozen fish and seafood.

She writes that much of the "fresh" shrimp in the stores is probably "previously frozen" and may have it labeled, but in very small type. You may have to ask at your fish counter. Miriam says she buys the frozen bagged shrimp, which lists only shrimp and salt as ingredients. You may be able to find preservative-free fish and seafood at Whole Foods markets in the U.S. Or look for organic seafoods at your market. You might try a local fish and seafood shop, but ask first about whether the seafood contains preservatives. Miriam also shares a Web site for the online supplier Clearwater Seafoods.

It's just important to be aware of what's in the food you buy --- especially for those on phosphorus- and potassium-restricted diets.