This naturally gluten-free dish is not only low calories and lower in fat, but also simple to prepare and deliciously tasty. The benefit of eating salmon is its high Omega-3 fat content. You may opt to serve this over a bed of gluten-free noodles or on a bed of cooked spinach.
Preparation time: 5 minutes
Cooking time: 10 minutes
Yield: 2 servings
3/4 cup water
1/4 cup sherry
2 teaspoons fresh lemon juice
1/2 teaspoon chicken bouillon granules
1 tablespoon capers, rinsed and drained
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dried parsley flakes
1/4 teaspoon dried dill
1/4 teaspoon dried mint flakes
1 tablespoon butter
Two 5-ounce pieces wild salmon filets, thawed and skin removed
Place the water, sherry, lemon juice, bouillon granules, capers, salt, pepper, parsley flakes, dill, mint, and butter in a medium skillet over high heat. Bring the mixture to a boil.
Reduce the heat to medium and add the salmon. Cover the skillet and simmer the filets for 7 to 8 minutes (cook 10 minutes per inch of thickness at the thickest part) or until the fish flakes easily with a fork. (You don’t need to turn the fish over during cooking.)
Remove the fish from the skillet with a wide spatula to prevent the salmon from breaking apart. Discard the remaining liquid in the pan.
Per serving: Calories: 282; Total fat: 15g; Saturated fat: 5g; Cholesterol: 92mg; Sodium: 701mg; Carbohydrates: 3g; Fiber: 0g; Sugar: 1g; Protein: 28g.
I am preparing quinoa and sweet potato for sides. Now that I think about it, two starches might have been a bad idea. Oh well, the kids will enjoy it regardlessly. I’ll whip some kind of fresh veggie side up in no time. Bon appetite!