       Potassium is one of the nutrients gastric bypass patients tend to be deficient. In fact many weight loss surgery patients (WLS) supplement their diet with potassium. By including certain foods in the diet WLS patients can increase their potassium intake.

       Of course we have heard all our lives to eat a banana when low on potassium. But did you know there are many foods rich in potassium, which are better tolerated than the banana by most weight loss surgery patients? Foods such as apricots, butternut squash, grapefruit, salmon, halibut and chicken are all potassium powerhouses. By incorporating these foods in our meals after gastric bypass we benefit from flavor, variety and healthful nutrients and perhaps stave-off some of the food boredom we all complain about. In addition, we know WLS patients are at risk of potassium deficiency so why not get some the old fashioned way ?delicious home cooked food.

       One of my favorite potassium rich recipes includes salmon and grapefruit, ingredients that are available year round and easily digested by the weight loss surgery patient.

       Grapefruit-Broiled Salmon
Prep: 20 minutes/ Cook: 10 minutes

       This WLS friendly recipe tastes great and is nutrient dense with vitamin C, potassium and dietary fiber from the grapefruit and heat-friendly Omega 3 fatty acids in the salmon. A normal serving of Grapefruit-Broiled Salmon contains about 40% daily value potassium. The salad is good served cold the next day.

       Ingredients:
3 grapefruits (or one jar canned grapefruit)
1 red bell pepper, diced
1 celery stalk cut into ?inch dice
?cup finely chopped red onion
2 teaspoons olive oil
1 teaspoon Dijon mustard
?teaspoon salt
4 boneless salmon fillets, with skin (6 ounces each)
?teaspoon dried oregano
?teaspoon black pepper

       Directions:

       1. With a small paring knife, peel the grapefruits. Working over a bowl to catch the juice separate the grapefruit sections from the membranes; reserve any juice that collects in the bowl. Halve the grapefruit sections crosswise and transfer to a salad bowl. Add the bell pepper, celery, oinon, oil, mustard, and ?teaspoon of the salt. Toss to combine and refrigerate until serving. (to save time I have used the bottled pre-sectioned grapefruit from the produce section.)

       2. Preheat the broiler. Place the salmon, skin-side down, on a broiler rack. Sprinkle 3 tablespoons of the reserved grapefruit juice, the oregano, black pepper and remaining ?teaspoon salt over the salmon. Broil 6 inches from the heat for 8 minutes or until just cooked through. Serve the salmon with the grapefruit salad. Serves 4 (normal)

       Per serving: Calories 402; Fiber 2g; Protein 35g; Total Fat 21g; Saturated Fat 4g; Cholesterol 100mg; Sodium 430 mg.

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