Lox isn't just for bagels: Pair it with cukes and fiber-rich pumpernickel to get heart-helping omega-3 fatty acids deliciously.

Ingredients

　　1 large orange

　　6 ounces smoked salmon, cut into 1/2-inch squares

　　1 large tomato (about 1/4 pound), diced

　　2 green onions, thinly sliced

　　2 tablespoons chopped fresh basil

　　1 tablespoon olive oil

　　1/2 teaspoon freshly ground black pepper

　　1/4 teaspoon salt

　　8 kirby (or Persian) cucumbers, peeled, halved lengthwise and seeded

　　1 1/4 cup reduced-fat sour cream

　　4 slices pumpernickel (or whole-wheat pitas)

　　Zest orange over a bowl. Cut away rind. Section orange over bowl, removing membranes and catching juices and sections in bowl. Mix in salmon, tomato, onions, basil, oil, pepper and salt. Divide salmon mixture evenly among cucumber boats. Top each boat with 1 1/2 teaspoons sour cream. Serve with bread.

Nutrition Per Serving

　　8.8 g fat

　　2.2 g saturated

　　39.3 g carbohydrates

　　7.9 g fiber

　　18.3 g protein

　　#### Nutritional analysis provided by Self

　　Reprinted with permission from What's for Dinner? Delicious Recipes for a Busy Life by Curtis Stone. Photographs by Quentin Bacon. Copyright © 2013 by Curtis Stone. Published by Ballantine Books, an imprint of the Random House Publishing Group, a division of Random House, Inc., New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisherCURTIS STONE is the author of five cookbooks and the host of Top Chef Masters on Bravo. He is also the creator of Kitchen Solutions, a sleek line of cookware sold in retailers worldwide, and writes a monthly column for Men's Fitness. Born in Melbourne, Australia, Stone honed his skills in London at Café Royal, under legendary three-star Michelin chef Marco Pierre White, and at Mirabelle and the revered Quo Vadis. He lives in Los Angeles with his wife and son.