Poached Salmon With Matchstick Vegetables

Recipe Ingredients

		Salad
4		Center-cut salmon filets (5 oz ea) - poached
2		Portobello mushroom caps (large)
2 tablespoons	30ml	Red wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Bag baby spinach - (10 oz)
1 cup	62g / 2.2oz	Matchstick-cut seeded plum tomatoes
1 cup	160g / 5.6oz	Blanched green beans
		= (or haricots verts [baby green beans])
2		Endives - cut in matchsticks (medium)
2 tablespoons	30ml	Black nicoise olives
1 tablespoon	15ml	Capers - drained, rinsed
2 tablespoons	30ml	Stemmed fresh cilantro leaves
		Dressing
1/4 cup	59ml	Extra-virgin olive oil
1 tablespoon	15ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

To poach fish, place in a single layer in skillet. Add salt, a bay leaf and enough water to cover fish. Cook 6 to 8 minutes, covered, over low heat. Let fish stand in water, off the heat for 5 minutes more before removing with a slotted spoon.

Heat oven to 400 degrees. In a small baking dish, toss mushroom caps with vinegar, salt and pepper. Roast 10 minutes. Cool slightly and cut into 1/2-inch slices.

In a large bowl combine spinach, tomatoes, green beans, endives, olives and capers. Toss with dressing.

Divide salad greens on 4 plates; top each with a salmon filet. Sprinkle with cilantro.

This recipe yields 4 servings.

Carbohydrates: 11.5 grams

Net Carbs: 8.5 grams

Fiber: 3 grams

Protein: 32.5 grams

Fat: 30 grams

Calories: 442

Description:

"Julienne" is a French word meaning to cut food into matchstick-size pieces. In this salad, matchstick veggies are paired with delicate poached salamon."

Source:
Atkins Cookbook at http://atkinscenter.com

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