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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 583.5
  • Total Fat: 43.1 g
  • Cholesterol: 90.5 mg
  • Sodium: 457.2 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 34.0 g

View full nutritional breakdown of Steamed Italian Salmon calories by ingredient
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Steamed Italian Salmon

Submitted by: KRAVMAGAGIRL

Introduction

A quick, easy, and delicious salmon that is steamed on a bed of fresh spinach. The mayonnaise sauce acts as a tartar sauce, and is optional. If you decide not to use the mayonnaise sauce, use more garlic and more Italian seasoning on the fish. A quick, easy, and delicious salmon that is steamed on a bed of fresh spinach. The mayonnaise sauce acts as a tartar sauce, and is optional. If you decide not to use the mayonnaise sauce, use more garlic and more Italian seasoning on the fish.
Number of Servings: 2

Ingredients

    4 handfuls fresh spinach
    8 oz salmon, cut into 2 steaks
    1/3 cup chopped onion
    2 cloves garlic, chopped
    1 small tomato, sliced into wedges
    3/4 tsp Italian seasoning
    1/4 cup Balsamic vinegar
    1 tbsp extra-virgin olive oil
    -----
    sauce:
    1/3 cup Duke's mayonnaise (or other mayo without added sweetener)
    1 1/2 tbsp Balsamic vinegar
    3/4 tsp Italian seasoning
    1/4 tsp garlic powder
    1/4 tsp onion powder
    pinch sea-salt
    pinch raw sugar or honey

Directions

Preheat oven to 400 F.

Tear 2 large pieces of tin-foil, about 24" long each.
Place half of the spinach in the center of each tin-foil piece, and bend the edges up to create a bowl/basin around the greens. On top of the spinach, set a salmon steak. Divide the onion between the 2 fish steaks, then add one of the cloves of garlic to each fish, plus half of the tomato, 2 tbsp vinegar, and 1/2 tbsp olive oil to each.

Fold tin-foil up over fish to create a tent and pinch together so the 'tent' is closed. Place both salmon-tents on a cookie sheet and put in the oven for 20-30 minutes, until middle of fish flakes when tested with a fork.

While fish is cooking, mix sauce ingredients. Cover and keep in fridge until ready to serve by drizzling over fish or spooning a bit beside the fish on a plate to dip in.

Number of Servings: 2

Recipe submitted by SparkPeople user PESCETARIAN.






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