Coriander Crusted Salmon over Spinach Salad - 10g Carbs, 4.5g Fiber
{Recipe did not state number of servings. Since it calls for
"8 (2 oz) Salmon fillets" this indicates it is for 8 servings.
Take care, Gloria}
From: Deborah Heart and Lung Center
2 Tbsp Dijon mustard
2 Tbsp olive oil
2 Tbsp balsamic vinegar
Freshly ground black pepper
1 pinch red pepper flakes
8 (2 oz) Salmon fillets
1 dash Worcestershire Sauce
1 lemon, juiced
1/4 cup whole coriander seeds
1 (12 oz bag) baby spinach
1 cup red onion, julienned
1 cup white mushrooms, sliced
1/2 cup walnuts, chopped
2 hard boiled eggs, chopped
Make salad dressing by putting mustard in a small bowl. While
whisking, add balsamic vinegar. Whisk vigorously while streaming
in olive oil to create an emulsion. Season with pepper and red
pepper flakes.
Preheat oven to 425 degrees.
Mix together the lemon juice, dash of Worcestershire sauce in a
small bowl and pour over salmon fillets. Let sit for no more than
five minutes to marinate. Drain any excess liquid and press fillets
into coriander seeds. Put fillets in oven and cook five minutes, or
until desired doneness.
While fish is cooking, toss spinach in dressing and place in a large
bowl. Top with onions, mushrooms, walnuts and boiled eggs. Serve
salmon with salad.
Servings: 8
Nutrition per Serving:
280 Calories, 18g Total Fat, 2.8g Sat Fat, 104mg Cholesterol,
210mg Sodium, 10g Carbs, 4.5g Fiber, 21g Protein
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