Moroccan Poached Salmon - low sodium, low fat
- Number of Servings: 12
Ingredients
Red Ripe Tomatoes, 20 large whole (3" dia) (remove) Garlic, .5 cup (remove) Cilantro, raw, 16 tbsp (remove) Parsley, 1 cup (remove) Jalapeno Peppers, 1 pepper (remove) *Coriander seed, 2 tbsp (remove) *Cumin seed, 1 tbsp (remove) *Lemon Juice, 2 lemon yields (remove) Pepper, black, .5 tsp (remove) Atlantic Salmon (fish), 36 oz (remove)
Cut tomatoes in half, squeeze out seeds & pulp. Shred on a grater or in a cuisinart.
In a large hot skillet, put in shredded tomatoes. Cook over medium heat
until reduced by ½. In a cuisinart, puree the rest of the ingredients, except
lemon juice. When tomatoes are reduced, add cilantro mixture to tomatoes
in skillet. Bring to a complete boil and mix well. Cool & add lemon juice.
In a baking pan, lay out one layer of fish. Pour over sauce. Cover with foil
and bake in oven until fish is cooked. Serve immediately.
Serving Size: A 3oz piece of fish
Number of Servings: 12
Recipe submitted by SparkPeople user BATYAH1.
In a large hot skillet, put in shredded tomatoes. Cook over medium heat
until reduced by ½. In a cuisinart, puree the rest of the ingredients, except
lemon juice. When tomatoes are reduced, add cilantro mixture to tomatoes
in skillet. Bring to a complete boil and mix well. Cool & add lemon juice.
In a baking pan, lay out one layer of fish. Pour over sauce. Cover with foil
and bake in oven until fish is cooked. Serve immediately.
Serving Size: A 3oz piece of fish
Number of Servings: 12
Recipe submitted by SparkPeople user BATYAH1.
Nutritional Info Amount Per Serving
- Calories: 235.5
- Total Fat: 8.3 g
- Cholesterol: 60.4 mg
- Sodium: 79.9 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 4.1 g
- Protein: 25.0 g
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