Salmon is an excellent
source of high quality
protein and essential
fatty acids.
It is less expensive to
buy farmed salmon.
Farmed salmon, however,
has been found to
contain higher levels of
environmental contaminants.
Wild-caught
salmon contains fewer
pollutants than the
farmed varieties, making
it worth the added cost.
Ingredients
Directions
Arrange the salmon steaks in a large skillet. Pour the lemon juice over the salmon. Fill the skillet with 1 inch of water. Add sliced carrot, thinly sliced onion, cloves, bay leaf and peppercorn. Bring to a boil, then reduce heat and cover. Simmer gently for 20 minutes, or until fish flakes easily with a fork. Remove fish to warm platter, and serve with carrots on side as garnish. Mix peeled, chopped cucumber, 1/2 chopped onion and sour cream together and serve as a sauce.
Nutritional Information
Calories (Per Serving): 196
Protein (g): 26
Carbohydrates (g): 5.7
Fat (g): 7.3
Carb - Protein - Fat % Ratio: 12% - 54% - 34%
Ingredients
- 32 oz. Atlantic wild-caught salmon
- 1/4 c. fresh lemon juice
- 1 raw 7-8” carrot, sliced
- 1 tsp. bay leaf, crumbled
- 1/2 medium raw cucumber, peeled and chopped
- 8 oz. fat-free sour cream
- 1/2 small raw onion, chopped
- 1 medium (approx. 2 1/2”) onion, chopped
- 2 cloves
- 1 black peppercorn
- salt to taste
Directions
Arrange the salmon steaks in a large skillet. Pour the lemon juice over the salmon. Fill the skillet with 1 inch of water. Add sliced carrot, thinly sliced onion, cloves, bay leaf and peppercorn. Bring to a boil, then reduce heat and cover. Simmer gently for 20 minutes, or until fish flakes easily with a fork. Remove fish to warm platter, and serve with carrots on side as garnish. Mix peeled, chopped cucumber, 1/2 chopped onion and sour cream together and serve as a sauce.
Nutritional Information
Calories (Per Serving): 196
Protein (g): 26
Carbohydrates (g): 5.7
Fat (g): 7.3
Carb - Protein - Fat % Ratio: 12% - 54% - 34%