Life after Bariatric Surgery Group Recipes of the Month – December 2019

Roasted Salmon with Spicy Cranberry Relish

Makes 8 servings


2 ½ pounds skin-on salmon fillet

2 cloves garlic, peeled and chopped

1 ½ teaspoons kosher salt, divided

½ teaspoon whole black peppercorns, cracked

1 lemon, zested and cut into wedges

2 tablespoons extra-virgin olive oil, divided

2 teaspoons Dijon mustard2 cups cranberries, fresh or frozen (8 ounces)

1 small shallot, minced

1 serrano pepper, seeded

1 medium Granny Smith apple, peeled and finely diced

1 stalk celery, finely diced

1 tablespoon balsamic vinegar

2 tablespoons chopped fresh parsley, divided


  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Cover and cook on Low for 8 hours or High for 4 hours.
  2. Place salmon on the prepared pan. Mash garlic, 1 teaspoon salt, peppercorns and lemon zest into a paste with a fork or a mortar and pestle. Transfer to a small bowl and stir in 1 tablespoon oil and mustard. Spread on the salmon. Bake until the flesh flakes easily with a fork, 10 to 15 minutes.
  3. Meanwhile, pulse cranberries, shallot and Serrano in a food processor until finely chopped. Transfer to a medium bowl and stir in apple, celery, vinegar, 1 tablespoon parsley and the remaining 1 tablespoon oil and 1/2 teaspoon salt.
  4. Sprinkle the salmon with the remaining 1 tablespoon parsley and serve with the relish and lemon wedges.

Nutrition per serving: Calories 229; Fat 8.8g; Carbohydrates 7.6g: Protein 28.6g.

Tip: To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Recipe from: Eating Well Magazine.  December 2019.  Also available on

japanese meatball grill or tsukune cooked with teriyaki sauce ready to eat photo in studio lighting


Asian Chicken Meatballs

Makes 5 servings


1 tablespoon peanut or grapeseed oil

1 egg

1 pound ground chicken breast

4 scallions (3 minced + 1 thinly sliced)

½ red bell pepper, finely chopped

2 cloves garlic, minced

1 tablespoon + 1 tablespoon minced ginger

1 tablespoon + 2 tablespoons reduced-sodium soy sauce

½ cup whole wheat panko bread crumbs

1 teaspoon toasted sesame oil

2 teaspoons balsamic vinegar

½ teaspoon brown sugar

2 tablespoons toasted sesame seeds


  1. Preheat the oven to 475 F. Coat a large lined rimmed baking pan with the oil.
  2. In a large bowl, lightly beat the egg. Mix in the chicken, minced scallions, bell pepper, garlic, 1 tablespoon ginger, 1 tablespoon soy sauce, and bread crumbs. Form the mixture into about 20 small meatballs of about 2 tablespoons each and place them on the pan.
  3. Roast the meatballs on the top oven rack until cooked through, 10-12 minutes.
  4. In a small bowl, mix the sliced scallion with the remaining 1 tablespoon ginger and 2 tablespoon soy sauce and the sesame oil, vinegar and sugar.
  5. Divide the meatballs into four bowls. Top with the sesame seeds. Serve with the sauce.

Nutrition per serving (4 meatballs): Calories 268; Fat 16g; Carbohydrate 12g; Protein 19g.

Recipe adapted from: Nutrition Action Newsletter. October 2019.

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