March 2022 - Life After 50

RECIPES

3295 E. Platte Ave.

Colorado Springs • (719) 633-8962

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Valid only at Colorado Springs location only. One coupon per person per visit. Not valid with any other discount or offer. Coupon void if purchased, sold or bartered for cash. Only original coupons accepted.

Mutilated, tampered, forged or photocopied coupons are not accepted.

Sales tax, if applicable, must be paid by customer. Prices may vary in Canada. Printed in the U.S.A. ©2021 Perkins & Marie Callender’s, LLC838-685.

Expires 3/31/2022 LLC838 Expires 8/31/2021

One-Pan Japanese Salmon with Sweet Potato

Qualification, scheduling and more information

(719) 310-3315 www.CommunityDentalHealth.org

Recipe courtesy of www.NewWaytoSeafood.com

1436 N. Hancock Ave. Colorado Springs

Servings: 2

Ingredients 1 2 1

Find

your

8 2

comfort.

For Marinade: 1 tablespoon sesame oil 1/4 cup tamarind sauce 1/2 tablespoon Dijon mustard 2 tablespoons sesame seeds 1 tablespoon honey In bowl, whisk sesame oil, tamarind sauce, Dijon mustard, sesame seeds and honey until combined.

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719.630.3330

2494 International Circle Colorado Springs, CO BridgeAtColoradoSprings.com

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147049

719.630.1155

2520 International Circle Colorado Springs, CO InnAtGardenPlaza.com

sweet potato, cut into rounds tablespoons coconut oil, divided tablespoon sesame seeds sea salt spears broccolini salmon fillets (4 ounces each) brown rice, for serving

Preheat oven to 400° F. Line tray with baking paper.

Place sweet potato on baking tray and drizzle with 1 tablespoon coconut oil. Toss to coat. Sprinkle with sesame seeds and sea salt. Roast 25 minutes.

Remove tray from oven and add broccolini. Drizzle with remaining coconut oil and sea salt. Place salmon fillets in middle of tray and drizzle with marinade. Bake 12-15 minutes, or until cooked to desired doneness. Serve with brown rice. ■