Salmon with Roasted Tomatillo Sauce - 5g Carbs, 1g Fiber, 2g Sugar
From: www.drgourmet.com
This recipe makes great leftovers. The sauce will keep well for about
4 days in the refrigerator and the leftover salmon is wonderful, chilled,
with a little bit of sauce the next day. Leftover salmon also makes great
tacos or sandwiches.
Serve with Brown Rice or Refried Black Beans or Quinoa and Black Beans or Quinoa and Black Beans - Low Sodium Version
AND
Serve with Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus
or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes -
Low Sodium Version or Zucchini Salad or Zucchini Pico de Gallo
This recipe can be multiplied by 2, 3, 4, 5, 6.
Cooking Time: 60 Minutes
Servings: 4
Serving size: 4 oz fish with sauce
1/2 lb tomatillos
1/2 small white onion (cut into wedges)
1/4 cup fresh cilantro
1/2 lime (juiced)
1/4 tsp salt
1/4 tsp ground cumin
1/8 tsp cayenne pepper
Fresh ground black pepper (to taste)
1 Tbsp olive oil
4 4 oz salmon filets (skin left on)
Preheat the oven to 325 degrees F. Place the tomatillos and onion wedges
in a grill pan or a large skillet and place the pan in the oven.
Roast the tomatillos for about 15 minutes. Turn once or twice to let
them brown on all sides.
After about 15 minutes, remove the pan from the oven and sprinkle the
onions over the top. Return the pan to the oven for another 15 minutes.
Remove and let the tomatillos and onions cool until they are just warm.
Place them in a blender, or using a stick blender with a medium bowl,
puree the roasted tomatillos and onions until smooth.
Add the cilantro, lime juice, salt, cumin, cayenne pepper and black
pepper and puree until smooth. Place the sauce in a sauce pan and
place over very low heat to keep warm.
Place a large skillet over medium-high heat.
Add the olive oil, and when the pan is hot, place the salmon in the
skillet flesh side down.
Cook for about 4 minutes and turn the salmon over so that it is skin
side down.
Cook for about 5 minutes, then serve each filet topped with 1/4 of the
sauce.
Servings: 4
Serving size: 4 oz fish with sauce
Nutrition per Serving:
215 Calories, 100 Calories from Fat, 11g Total Fat, 1g Saturated Fat,
4g Monounsaturated Fat, 0g Trans Fat, 62mg Cholesterol, 196mg Sodium,
5g Total Carbs, 1g Dietary Fiber, 2g Sugars, 23g Protein
Vitamin A 2% - Vitamin C 17% - Iron 7% - Vitamin K 9 mcg - Potassium 734mg -
Magnesium 46mg
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