Salmon-Stuffed Zucchini Recipe - Cooking Index
Salmon-Stuffed Zucchini Recipe - Cooking Index
You may prepare these up to six hours ahead. Smoked whitefish may be substituted for the salmon.
Type: Fish| 2 cups | 474ml | Zucchini - (or 3 small) - scrubbed (medium) |
| 1 | Salmon - (6 oz) - drained, flaked | |
| 2 tablespoons | 30ml | Mayonnaise |
| 1 teaspoon | 5ml | Dijon mustard |
| 1 teaspoon | 5ml | Chopped dill |
| 1 | Worcestershire sauce | |
| 1 tablespoon | 15ml | Finely-chopped red bell pepper |
With a vegetable peeler, peel stripes down length of zucchini (to create a pattern of dark and light green). Cut zucchini into 3/4-inch slices; remove seeds and hollow slightly with a spoon. Arrange in rows on a serving plate.
Mix salmon, mayonnaise, mustard, dill and Worcestershire. Fill zucchini hollows with salmon mixture. Sprinkle red pepper on top of salmon.
This recipe yields 8 servings.
Carbohydrates: 1.5 grams
Net Carbs: 1 grams
Fiber: 0.5 grams
Protein: 4.5 grams
Fat: 4 grams
Calories: 60
Source:
Atkins Cookbook at http://atkinscenter.com
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