Healthy, Scrumptious Summer Meals

If you're caught between wanting a great beach bod this summer and wanting all those tempting foods, you've come to the right place.

Pam Anderson, author of "The Perfect Recipe for Losing Weight & Eating Great" (Houghton Mifflin), knows the weight-loss struggle firsthand: She's managed to shed 40 pounds - and keep them off for three years and counting.

On The Early Show Saturday, Anderson accepted our "Chef on a Shoestring" challenge and prepared a healthy, delicious three-course meal for four - and tried to do it on our slim budget of ... 40 bucks!

Her menu: Smoked Salmon Tartare, Barbeque Pork Tenderloin, and Double Chocolate Pudding!

To read an excerpt of "The Perfect Recipe for Losing Weight & Eating Great," click here.


Smoked Salmon: Smoked salmon is a preparation of salmon, typically a fillet that has been cured and then hot or cold smoked. Most smoked salmon is cold smoked, typically 80ºF. The cold smoking does not cook the fish, resulting in a delicate texture. Hot Smoking "cooks" the salmon, making it less moist, and firmer, with a less delicate taste. It may be eaten like cold smoked salmon, or mixed with salads or pasta.

Capers: Capers are actually immature buds plucked from a small bush native to the Middle East and Mediterranean regions of the world. Fresh caper blossoms are not especially flavorful, but their sharpness increases dramatically after sun-drying and brining in vinegar. The caper is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine.

Pork Tenderloin: As the name implies, this is a very tender cut. It cooks easily and quickly, so the best methods are the fast ones: pan-frying, grilling, sautéing, broiling, and quick roasting.


  • Salmon tartare can be made ahead-of-time and refrigerated up to a week.
  • Cooking with foil packets means no cleanup.
  • Foil packets can be prepared in the oven or on the grill.


    Smoked Salmon Tartare

    If you don't want the added calories of a cracker, serve a small mound of the tartare in teaspoons. Whether you enjoy this hors d'oeuvre on a cracker or from a spoon, you can top each bite with a small piece of very thinly sliced lemon, rind and all.


    1/8 cup drained capers
    4 ounces smoked salmon
    1 tablespoons chopped fresh dill
    1 tablespoons extra-virgin olive oil
    1/4 teaspoon finely grated lemon zest
    1/8 cup finely diced red onion
    1 Italian or French baguette (sliced and toasted)


    Pulse capers in a food processor until coarsely chopped. Add salmon, dill, oil, and lemon zest and pulse until salmon is finely chopped and tartare is well-mixed.Transfer to a small bowl, stir in red onion, and serve.

    38 calories per serving (4-5 teaspoons)