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MAIN DISHES- SEAFOOD- FISH:
Grilled Salmon with Spinach and
Yogurt- Dill Sauce
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Grilled
Salmon with Spinach and Yogurt- Dill Sauce |
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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 |
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Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper! would
make it again.
"Mmmmm... a good recipe."
-Kansas City, MO
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