Salmon With Peanut Sauce Over Broccoli Salad

Salmon With Peanut Sauce Over Broccoli Salad
Salmon With Peanut Sauce Over Broccoli Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • PEANUT SAUCE:

  • 3

    tablespoons unsweetened peanut butter

  • 3

    tablespoons chicken broth

  • 2

    tablespoons mayonnaise

  • 1

    tablespoon lite soy sauce

  • 1

    tablespoon dry sherry or sake

  • 1 1/2

    teaspoons Asian hot chili garlic sauce

  • 1/2

    teaspoon grated peeled fresh ginger

  • 1

    small garlic clove pressed

  • 1

    packet sugar substitute

  • SALMON AND BROCCOLI:

  • 4

    center-cut salmon fillets with skin - (5 to 6 oz ea)

  • 4

    cups mesclun - (lightly packed) (baby greens)

  • 4

    cups broccoli florets cooked crisp-tender

Directions

Puree Peanut Sauce ingredients in blender until smooth. Heat oven to 300 degrees. Line jelly-roll pan with aluminum foil. Place fish skin-side down on pan. Bake 17 to 18 minutes until fish flakes easily with fork and center is still slightly rosy. Toss mesclun and broccoli with 1/4 cup peanut sauce. Divide on four plates. Top each salad with a piece of fish. Drizzle remaining sauce over all. This recipe yields 4 servings. Carbohydrates: 9.5 grams Net Carbs: 5.5 grams Fiber: 4 grams Protein: 37.5 grams Fat: 29 grams Calories: 445

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