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Poached Salmon With Matchstick Vegetables

4 servings

*** SALAD ***
4 center-cut salmon filets (5 oz ea) - poached
2 large portobello mushroom caps
2 tablespoons red wine vinegar
Salt - to taste
Freshly-ground black pepper - to taste
1 bag baby spinach - (10 oz)
1 cup matchstick-cut seeded plum tomatoes
1 cup blanched green beans
= (or haricots verts [baby green beans])
2 medium endives - cut in matchsticks
2 tablespoons black nicoise olives
1 tablespoon capers - drained, rinsed
2 tablespoons stemmed fresh cilantro leaves

1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Salt - to taste
Freshly-ground black pepper - to taste

Preparation Method:
To poach fish, place in a single layer in skillet. Add salt, a bay leaf and enough water to cover fish. Cook 6 to 8 minutes, covered, over low heat. Let fish stand in water, off the heat for 5 minutes more before removing with a slotted spoon.
Heat oven to 400 degrees. In a small baking dish, toss mushroom caps with vinegar, salt and pepper. Roast 10 minutes. Cool slightly and cut into 1/2-inch slices.
In a large bowl combine spinach, tomatoes, green beans, endives, olives and capers. Toss with dressing.
Divide salad greens on 4 plates; top each with a salmon filet. Sprinkle with cilantro.
Carbohydrates: 11.5 grams
Net Carbs: 8.5 grams
Fiber: 3 grams
Protein: 32.5 grams
Fat: 30 grams
Calories: 442

Per Serving (excluding unknown items): 160 Calories
16g Fat (88.0% calories from fat)
1g Protein
4g Carbohydrate
1g Dietary Fiber
0mg Cholesterol
109mg Sodium. Exchanges: 1/2 Vegetable
0 Fruit
3 Fat
0 Other Carbohydrates.

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