Recipe: Zingy Poached Salmon for Two (using chili pepper, tomato and lime)
Main Dishes - Fish, ShellfishZINGY POACHED SALMON FOR TWO
"This recipe is quick and easy. It's an old dinner party standard."
Vegetable oil spray
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon fresh hot chili pepper, minced
2 (6 ounces each) salmon fillets or other firm-flesh fish fillets, skin removed*
2 cups water
1 tomato, peeled, seeded and chopped
1 sprig thyme
Juice of 1 lime
1 bay leaf
6 black peppercorns
Sea salt, to taste
3 scallions, minced
1/4 cup fresh cilantro leaves, chopped
Coat pan lightly with vegetable oil spray. Saute onion, garlic and chili for 1-2 minutes.
Add fish, 2 cups water, tomato, lime juice, thyme, bay leaf, peppercorns and salt. Bring to a boil and immediately reduce heat to simmer for 10 minutes. Remove fish and strain broth.
TO SERVE:
Place fish in shallow serving bowls. Ladle some of the strained broth over the fish. Garnish with chopped scallions and cilantro.
Makes 2 servings
Nutrition Per Serving: Calories 269, Total Fat 6g. Saturated Fat 1g, Cholesterol 88mg, Sodium 130mg, Potassium 988mg, Total Carbohydrate 17g. Dietary Fiber 4g, Protein 37g. Calcium 116mg, Iron 5mg, Zinc 1mg, vitamin C 87mg, vitamin A 1062 IU, vitamin B6 .6mg, vitamin B12 5.lmcg, Thiamin Hi .4mg, Riboflavin B2 .3mg, Folacin S6mcg, Niacin 9mg
*We recommend that you use wild-caught salmon instead of farm-raised salmon.
Source: The Diet Doctor's Wife's Cookbook by Gabrielle Nagler, M.A. and Bill Nagler, M.D.
"This recipe is quick and easy. It's an old dinner party standard."
Vegetable oil spray
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon fresh hot chili pepper, minced
2 (6 ounces each) salmon fillets or other firm-flesh fish fillets, skin removed*
2 cups water
1 tomato, peeled, seeded and chopped
1 sprig thyme
Juice of 1 lime
1 bay leaf
6 black peppercorns
Sea salt, to taste
3 scallions, minced
1/4 cup fresh cilantro leaves, chopped
Coat pan lightly with vegetable oil spray. Saute onion, garlic and chili for 1-2 minutes.
Add fish, 2 cups water, tomato, lime juice, thyme, bay leaf, peppercorns and salt. Bring to a boil and immediately reduce heat to simmer for 10 minutes. Remove fish and strain broth.
TO SERVE:
Place fish in shallow serving bowls. Ladle some of the strained broth over the fish. Garnish with chopped scallions and cilantro.
Makes 2 servings
Nutrition Per Serving: Calories 269, Total Fat 6g. Saturated Fat 1g, Cholesterol 88mg, Sodium 130mg, Potassium 988mg, Total Carbohydrate 17g. Dietary Fiber 4g, Protein 37g. Calcium 116mg, Iron 5mg, Zinc 1mg, vitamin C 87mg, vitamin A 1062 IU, vitamin B6 .6mg, vitamin B12 5.lmcg, Thiamin Hi .4mg, Riboflavin B2 .3mg, Folacin S6mcg, Niacin 9mg
*We recommend that you use wild-caught salmon instead of farm-raised salmon.
Source: The Diet Doctor's Wife's Cookbook by Gabrielle Nagler, M.A. and Bill Nagler, M.D.
MsgID: 3155475
Shared by: Betsy at Recipelink.com
In reply to: Weight Loss Wednesday - Healthy and Diet...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Weight Loss Wednesday - Healthy and Diet...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Weight Loss Wednesday - Healthy and Diet Recipes - 05-14-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
2 | Recipe(tried): Low Cal Cheesecake (using cottage cheese) |
Charlie Swann | |
3 | Recipe: Zingy Poached Salmon for Two (using chili pepper, tomato and lime) |
Betsy at Recipelink.com | |
4 | Recipe: Vegetable Fried Rice (using shiitake mushrooms and brown rice) |
Betsy at Recipelink.com | |
5 | Recipe: Panna Cotta with Strawberry Coulis (using low fat coconut milk and maple syrup) |
Betsy at Recipelink.com | |
6 | Recipe: Grilled Salmon with Pineapple Ginger Salsa |
Betsy at Recipelink.com | |
7 | Recipe: Thai Fettuccine Primavera (using coconut milk and red curry paste) |
Betsy at Recipelink.com | |
8 | Recipe: Caramelized Assorted Root Vegetables with Garlic and Pearl Onions |
Betsy at Recipelink.com |
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