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No more poached salmon...
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YOGURT
DILL SAUCE: |
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½ cup |
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nonfat
yogurt |
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2 Tbs |
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prepared
horseradish |
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1 tsp |
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minced fresh
dill weed (save some sprigs for garnish)
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SALMON: |
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Four
2½-ounce |
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salmon
fillets
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SPINACH AND ASSEMBLY: |
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¼ cup |
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white wine |
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2 tsp |
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minced
garlic |
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10 ounces |
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fresh
spinach leaves, trimmed, or one 10-ounce package
of frozen spinach, thawed |
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dash of |
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freshly
grated nutmeg |
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dash of |
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freshly
ground black pepper |
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lemon slices
for garnish |
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1 |
Prepare sauce: Whisk
sauce ingredients in a bowl until combined. Chill until
ready to use. |
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2 |
Prepare salmon:
Preheat the grill and spray the hot grill rack with
nonstick cooking spray. Grill the salmon over hot coals
for 2 minutes per side, turning to make diamond or
square grill marks for presentation. Remove the salmon
to a platter and cover to keep warm. |
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3 |
Prepare spinach:
Heat wine in a large sauté pan over medium-low heat.
Sauté the garlic in hot wine for 1 minute. Add the
spinach to the garlic mixture and sauté just until the
spinach turns bright green and wilts. (If the garlic
sticks to the pan, add 1-2 Tablespoons vegetable broth
or water). Sprinkle the spinach with nutmeg and pepper. |
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4 |
To serve: Pat the
spinach dry and portion evenly on 4 heated plates.
Arrange salmon so as to partially cover the spinach and
drizzle with the sauce. Garnish each plate with 1 sprig
of dill weed and 1 lemon wedge. |
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Servings: 4 |
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Nutrition
Facts |
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Amount Per Serving |
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Calories |
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170.49 |
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Calories From Fat (37%) |
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63.18 |
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% Daily Value |
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Total Fat
6.88g |
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11% |
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Saturated Fat 1.42g |
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7% |
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Cholesterol
45.81mg |
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15% |
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Sodium
135.36mg |
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6% |
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Potassium
780.41mg |
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22% |
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Carbohydrates
6.16g |
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2% |
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Dietary Fiber 1.84g |
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7% |
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Sugar 0.91g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
4.32g |
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Protein
18.92g |
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38% |
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Cooking Tips |
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*For perfectly cooked fish
every time, measure the thickest part of the cut and cook, any
way, for 10 minutes per inch of thickness. |
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Recipe Source |
| San Diego
Junior League's California Sol Food |