Try this Salmon Poached in Coconut Broth recipe, or contribute your own.
Suggest a better descriptionBring stock, lemon grass, fish sauce, chile and chile oil to boil in small pot. Stir coconut milk to blend. Add coconut milk to stock, mix well, reduce heat and simmer about 5 minutes. Fat from coconut milk will separate at first but will reincorporate as mixture heats through. Add whole baby bok choy leaves, cover and cook 3 minutes. Add salmon fillets, making sure to submerge fillets as much as possible in broth. Cover and simmer 5 minutes. Arrange bed of bok choy in bottom of soup bowl. Top with salmon and then ladle in broth. Garnish with chopped cilantro. Yields 2 servings. Each serving: 264 calories; 1881 mg sodium; 18 mg cholesterol; 17 grams fat; 9 grams carbohydrates; 20 grams protein; 2.60 gram fiber Recipe Source: Los Angeles Times - 12-09-1998 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
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Serving Size: 1 Serving (3027g) | ||
Recipe Makes: 2 | ||
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Calories: 1049 | ||
Calories from Fat: 341 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.9g | 51 % | |
Saturated Fat 16g | 80 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 194.2mg | 60 % | |
Sodium 3033.7mg | 105 % | |
Potassium 6434.2mg | 169 % | |
Total Carbohydrate 72.9g | 21 % | |
Dietary Fiber 17.1g | 68 % | |
Sugars, other 55.8g | ||
Protein 114.3g | 163 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1049
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