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Place the stock and whiskey in a pan and heat to almost boiling. Add the salmon and onions. 

Turn the heat down to low, place a lid on the pan slightly ajar and allow the allow the salmon to simmer for 7 - 8 minutes. 

Place the salmon in an oven proof dish and spread the pesto on top. Broil for 4 minutes or until the pesto just begins to brown.

Serves 4.

Sodium: 150mg

Salmon Poached in Red Wine

4 4oz Cutst of Koho Salmon
1 Cup Peite Sirah (I used Concannon - Central Coast California)
4 Shallots Sliced
4 Tbsp Fresh Basil Leaves
Black Pepper

Pour the wine into a pan and place the salmon in the wine.

Add black pepper to taste, toss in the shallots and basil leaves.

Turn the heat to high and once the wine just begins to boil, turn the heat down to simmer and place a lid on the pan slightly ajar to allow the release of steam.

Simmer for 10 minutes.

Serves 4.

Sodium: 70mg

3 Cups Cooked Tortiglioni Pasta
2 Cans Tuna in Water
1/2 Cup Grape Tomatoes, Sliced in Half
1/2 Cup Grated Parmesan Cheese
2 Cloves Crushed Garlic
2 Tbsp Extra Virgin Olive Oil
Black Pepper to Taste

Heat the olive in a pan and then saute the crushed garlic for 1 - 2 minutes. Drain the cans of tuna, add to the pan and stir to separate into pieces. Add black pepper to taste.

Turn the heat down to low, place a lid on the pan and cook for 10 - 12 minutes stirring occasionally.

In a serving bowl, combine the cooked tortiglioni pasta with the tuna, tomatoes and parmesan cheese. Serve with bread.

Serves 4.

Sodium Content: 200mg