Seared Salmon with Cabbage - 9.1g Carbs, 2.5g Fiber, 4.8g Sugar
From: www.peakmarket.com
Servings: 6
4 cups cabbage, thinly sliced & blanched
4 cups spinach, thinly sliced
1 red pepper, cut in thin strip
1 carrot, cut in thin strips
1/4 cup rice vinegar
1/4 cup canola oil
1 Tbsp canola oil
1 Tbsp low sodium soy sauce
1 tsp low sodium soy sauce
1 Tbsp sesame oil
6 salmon fillets
1 tsp fresh ginger, chopped
1 garlic clove, chopped
1/2 cup orange juice
3 Tbsp lime juice
Salt, to taste
Pepper, to taste
Toss first 4 ingredients in large bowl to combine.
Whisk, in second bowl, vinegar and 1/4 cup (50 ml) canola oil,
1 tablespoon (15 ml) soy sauce and sesame oil. Set vinaigrette aside.
Heat remaining 1 tablespoon (15 ml) canola oil in heavy large skillet
over medium-high heat. Sprinkle salmon fillets with salt and pepper; add
to pan. Cook salmon until brown on 1 side, about 4 minutes. Turn and
cook until opaque in center, about 2 minutes longer. Transfer salmon
to plate; tent with foil to keep warm. Add ginger and garlic to same
skillet. Saute 1 minute over medium-high heat. Add orange and lime
juices and 1 teaspoon (5 ml) soy sauce; boil until mixture is reduced
by 1/4 cup (50 ml) glaze, about 3 minutes. Remove from heat. Re-whisk vinaigrette. Add to vegetable mixture and toss to coat.
Divide vegetable mixture equally among plates. Place 1 salmon fillet
on top of vegetable. Drizzle glaze over salmon and serve.
Nutrition From: www.caloriecount.about.com
Serves: 6
Serving Size: 331 g
Nutrition per Serving:
536 Calories, 323 Calories from Fat, 35.9g Total Fat, 5.7g Saturated Fat, 0.1g Trans Fat, 112mg Cholesterol, 298mg Sodium, 9.1g Total Carbs, 2.5g Dietary Fiber, 4.8g Sugars, 41.2g Protein
Vitamin A 88% - Vitamin C 113% - Calcium 8% - Iron 9%
Nutrition Grade: B+
Good points:
High in niacin
Very high in selenium
High in vitamin A
High in vitamin B6
High in vitamin B12
Very high in vitamin C
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