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<March 2018>
Blood Donor Clinic - Milverton
5:00 pm to 9:00 pm / Perth East Rec Complex
Moving Forward With Stroke - Goderich
2:00 pm to 3:30 pm / Goderich: Harbor Hills Retirement Community / A drop-in support group for adult stroke survivors and caregivers!
There are no muscles inside the fingers. All of the muscles are in the palm and arm region and attached to tendons inside of the fingers. The fingers are moved around like a puppet on a set of strings.
Around The Alliance!
New Partnership With The Change Foundation Announced!
West Building Entrance Opens at Stratford General Hospital on March 27
New Dedicated Space at HPHA Solidifies Commitment to Teaching and Mentorship
HPHA & AMGH Adding PatientKeeper CPOE & Medication Reconciliation to Clinical Automation System
From Patient to Volunteer: Brent's Story
HPHA Celebrates Successful 2016/17 Year
HPHA Receives Health Infrastructure Renewal Funding
Moving Forward With Stroke
26th Annual Paediatric Day Conference Speaker Presentations
Diabetes Support Group!
R.E.A.L Life Perspectives: Emergency Medicine
Welcome Ellie-Mae! First Baby of 2018!
Elevator Out of Service at St. Marys Memorial Hospital
Connecting the Dots for Caregivers - Newsletter #3
Signs of a Stroke? Call 9-1-1
Like Us on Facebook!
HPHA Celebrates Combined Heat & Power Project
Blood Donors Urgently Needed!
Influenza Outbreak Declared Over at Stratford General Hospital
Board of Directors Meeting Highlights
Bring Change to Life: Social Work Month
What's For Dinner Wednesday
Q & A with a Registered Dietitian!
Help Wanted at the Stratford General Hospital Coffee Shop
Diabetes Care Head to Toe: 24th Annual Huron Perth Diabetes Day!
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What's For Dinner Wednesday!
What's For Dinner? Lemon Tarragon Seared Salmon with Kiwi Roma Tomato Salsa!

This is a delicate way to prepare salmon, which allows the natural flavor of the salmon to peek through. Add a non-starchy vegetable like fresh green beans or kale salad.


  • 1 teaspoon olive oil
  • Juice of 1 lemon
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon minced tarragon
  • 1 teaspoon Dijon-style mustard
  • 16 ounce salmon filet, cut into 4 pieces
  • 2 teaspoons panko (Japanese) breadcrumbs
Kiwi Salsa
  • 1 ripe kiwi, peeled and diced into 1⁄2-inch squares
  • 1 ripe Roma tomato, diced into 1/2-inch squares
  • 1 tablespoon red onion, minced
  • 1 teaspoon jalapeño or serrano chili, minced
  • 1 tablespoon flat leaf parsley, minced
  • Juice of 1/2 lime1 teaspoon extra virgin olive oil
  1. Combine oil, lemon juice, lemon zest, tarragon, and mustard in a small mixing bowl.
  2. Marinate salmon filets in marinade for 10 minutes. Remove from marinade and press lightly into Panko breadcrumbs.
  3. Heat a grill pan or gas grill over medium-high heat and place salmon into pan or heated char grill grate. Sear salmon for 3–4 minutes. Turn salmon and repeat process. Move salmon to a cooler part of the grill and continue to cook for 4–6 minutes until fully cooked through.
  4. Make Kiwi Salsa by combining all ingredients in a medium mixing bowl. Serve over salmon filets.

Choices/Exchanges: 1⁄2 Carbohydrate, 4 Lean Meat, 1 Fat

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