Salmon & Escarole Packets with Lemon-Tarragon Butter
This company-worthy salmon is steamed on a bed of escarole and basted in a rich and tangy lemon-butter sauce. Fresh tarragon is delicious or try other herbs, such as thyme or rosemary. Rainbow trout or arctic char are good substitutes for the salmon.
Source: EatingWell Magazine, July/August 2009
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Equipment: Parchment paper or foil
Ingredient Note: Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population. For more information, visit Monterey Bay Aquarium Seafood Watch (mbayaq.org/cr/seafoodwatch.asp).
Nutrition Facts
Per Serving:
213 calories; protein 24.2g; carbohydrates 6.4g; dietary fiber 3g; sugars 1.4g; fat 10.2g; saturated fat 4.7g; cholesterol 68.3mg; vitamin a iu 2174.7IU; vitamin c 21.6mg; folate 137.4mcg; calcium 106.1mg; iron 1.5mg; magnesium 50.8mg; potassium 756.1mg; sodium 512.8mg; thiamin 0.2mg.
Exchanges:
1 vegetable, 3 lean meat, 1 fat