Blood Orange Salmon - 3.2g Carbs, 2.1g Sugars
From: www.cuisineperel.com
1/2 cup Cuisine Perel Blood Orange Vinegar
3 Tbsp Grapeseed Oil
2 Tbsp Lemon Grass, Cut into 2-inch Pieces and Smashed
2 Tbsp Ginger, Peeled and Smashed ( l-inch Piece)
4 8 oz Salmon Filets
Pepper, to Taste
Combine vinegar, oil, lemon grass and ginger.
Marinate salmon in zip-lock bag or baking dish for 45 minutes - 2 hours.
Preheat oven to 425 degrees. Place Salmon and marinade in small baking dish (remove lemon grass and ginger).
Place in oven and bake until done, about 15 minutes. Remove and let sit for 4-5 minutes to allow for carry over cooking and serve
Nutrition From: www.caloriecount.about.com
Servings: 4
Serving Size: 271 g
Nutrition per Serving: 405 Calories, 218 Calories from Fat, 24.2g Total Fat, 3g Saturated Fat, 0g Trans Fat, 100mg Cholesterol, 101mg Sodium, 3.2g Total Carbs, 2.1g Sugars, 44.1g Protein
Vitamin A 4% - Calcium 8% - Iron 9%
Nutrition Grade: C+
Good points:
Low in sodium
Low in sugar
Very high in magnesium
Very high in phosphorus
Very high in selenium
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