Salmon With Peanut Sauce Over Broccoli Salad Recipe - Cooking Index
Salmon With Peanut Sauce Over Broccoli Salad Recipe - Cooking Index
Serve baked salmon fillets over greens and broccoli mixed with a rich peanut sauce. When you lift the salmon from its baking foil, the skin remains; discard with the foil. A blender makes quick work of the sauce.
Type: Fish| Peanut Sauce | ||
| 3 tablespoons | 45ml | Unsweetened peanut butter |
| 3 tablespoons | 45ml | Chicken broth |
| 2 tablespoons | 30ml | Mayonnaise |
| 1 tablespoon | 15ml | Lite soy sauce |
| 1 tablespoon | 15ml | Dry sherry or sake |
| 1 1/2 teaspoons | 7.5ml | Asian hot chili garlic sauce |
| 1/2 teaspoon | 2.5ml | Grated peeled fresh ginger |
| 1 teaspoon | 5ml | Garlic clove - pressed (small) |
| 1 | Sugar substitute | |
| Salmon and Broccoli | ||
| 4 | Center-cut salmon fillets with skin - - (5 to 6 oz ea) | |
| 4 cups | 948ml | Mesclun - (lightly packed) |
| = (baby greens) | ||
| 4 cups | 584g / 20oz | Broccoli florets - cooked crisp-tender |
Puree Peanut Sauce ingredients in blender until smooth.
Heat oven to 300 degrees. Line jelly-roll pan with aluminum foil. Place fish skin-side down on pan. Bake 17 to 18 minutes until fish flakes easily with fork and center is still slightly rosy.
Toss mesclun and broccoli with 1/4 cup peanut sauce. Divide on four plates. Top each salad with a piece of fish. Drizzle remaining sauce over all.
This recipe yields 4 servings.
Carbohydrates: 9.5 grams
Net Carbs: 5.5 grams
Fiber: 4 grams
Protein: 37.5 grams
Fat: 29 grams
Calories: 445
Source:
Atkins Cookbook at http://atkinscenter.com
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