Citrus Poached Salmon and Asparagus
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 oz Rising Tide Salmon Filet 1 fruit without seeds Lemons 1 fruit (2-5/8" dia) Oranges 0.5 cup (8 fl oz) Water, tap 6 spear, medium (5-1/4" to 7" long) Asparagus, fresh 0.5 tbsp Parsley 1 pat (1" sq, 1/3" high) Butter, unsalted 0.25 tsp Pink Himalayan sea salt 0.25 tsp Worchestershire sauce1 cup TJ Farms Cauliflower Rice
Thaw fish in a bowl of cod water if frozen. Then rinse and pat dry with a paper towel. Finely shred 1 teaspoon of lemon peel and set aside. Squeeze juice from lemon and orange, combine and reserve 1/4 cup of juice for dressing. Pour remaining juice and water into skillet. Bring to boil then add salmon. Reduce temperature to medium, cover and simmer for 4 minutes Lay asparagus on top and cook for another 4-8 minutes or until salmon flakes easily and asparagus is tender. While fish and asparagus are cooking, mix reserved juices with worchestershire sauce, garlic powder, and parsley. Place salmon and asparagus on a plate and pour dressing on top. Serve over cauliflower rice. Enjoy
Serving Size: 1 filet and 6 spears of asparagus
Number of Servings: 1
Recipe submitted by SparkPeople user SQUEAKYMOOMOO.
Number of Servings: 1
Recipe submitted by SparkPeople user SQUEAKYMOOMOO.
Nutritional Info Amount Per Serving
- Calories: 290.8
- Total Fat: 4.7 g
- Cholesterol: 11.0 mg
- Sodium: 9.1 mg
- Total Carbs: 31.4 g
- Dietary Fiber: 10.3 g
- Protein: 4.8 g
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