Salmon With Peanut Sauce Over Broccoli Salad

By á-170456

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

Details

Servings 4

Preparation

Step 1

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