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; carbohydrates 4.7g; dietary fiber 0.9g; sugars 1g; fat 12.4g; saturated fat 2.3g; cholesterol 66.3mg; vitamin a iu 1805.1IU; vitamin c 29.8mg; folate 50.4mcg; calcium 90.3mg; iron 2.3mg; magnesium 54.9mg; potassium 692.2mg; sodium 700.2mg; thiamin 0.1mg.
1 vegetable, 4 lean meat, 1 1/2 fat