Poached Salmon with Fresh Herb Salad
Source: EatingWell Magazine, March/April 2012
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.
Serving Size: 4 ounces salmon & about 1 cup salad
262 calories; protein 29.2g 58% DV; carbohydrates 4.7g 2% DV; exchange other carbs 0.5; dietary fiber 0.9g 4% DV; sugars 1g; fat 12.4g 19% DV; saturated fat 2.3g 11% DV; cholesterol 66.3mg 22% DV; vitamin a iu 1805.1IU 36% DV; vitamin c 29.8mg 50% DV; folate 50.4mcg 13% DV; calcium 90.3mg 9% DV; iron 2.3mg 13% DV; magnesium 54.9mg 20% DV; potassium 692.2mg 19% DV; sodium 700.2mg 28% DV; thiamin 0.1mg 12% DV.
1 vegetable, 4 lean meat, 1 1/2 fat