Poached Salmon with Fresh Herb Salad
Gently cooking salmon in a savory broth keeps the fish moist and tender. Serve it warm or chilled with the salad of fresh herbs. Source: EatingWell Magazine, March/April 2012
Ingredients
Directions
Tips
Make Ahead Tip: Poach salmon (Step 1) and refrigerate in poaching liquid for up to 1 day. Drain; let stand at room temperature for 30 minutes before serving.
Nutrition Facts
Serving Size: 4 ounces salmon & about 1 cup salad
Per Serving:
262 calories; 12.4 g total fat; 2.3 g saturated fat; 66 mg cholesterol; 700 mg sodium. 692 mg potassium; 4.7 g carbohydrates; 0.9 g fiber; 1 g sugar; 29.2 g protein; 1805 IU vitamin a iu; 30 mg vitamin c; 50 mcg folate; 90 mg calcium; 2 mg iron; 55 mg magnesium;
Exchanges:
1 vegetable, 4 lean meat, 1 1/2 fat
