Try this Pan-Poached Salmon with Light Lemon Herb Sauce recipe, or contribute your own.
Suggest a better descriptionBring water and bouillon to a boil in large NONSTICK skillet. Arrange salmon steaks in skillet. Reduce heat; cover and simmer 6 minutes or until fish flakes easily with fork. With slotted spatula, transfer fish to warm serving platter; cover loosely to keep warm. Add lemon juice to liquid in skillet; cook over high heat for 2 - 5 minutes or until sauce is reduced to about 1/4 cup, stirring frequently. Stir in parsley and chives. Stir in parsley and chives. Spoon over salmon. 4 servings. Food Exchanges per serving: 3-1/3 LEAN MEAT EXCHANGES; CAL: 190; FAT: 10g; CHO: 75mg; CAR: 0g; SUGARS: 0g; PRO: 24g; Source: Fast and Healthy Magazine, Mar/Apr, 1995 Brought to you and yours via Nancy OBrion and her Meal-Master. 1:202/711 Sat 20 May 95 04:07 Posted to MM-Recipes Digest by "Rfm"
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 4 | ||
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Calories: 132 | ||
Calories from Fat: 35 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 58.2mg | 18 % | |
Sodium 76.6mg | 3 % | |
Potassium 379mg | 10 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.7g | ||
Protein 22.4g | 32 % | |
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: 132
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