Poached Salmon and Wilted Spinach

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 224.3

Total Fat: 6.0 g
Cholesterol: 76.6 mg
Sodium: 1,264.0 mg
Total Carbs: 5.5 g
Dietary Fiber: 2.0 g
Protein: 34.9 g

View full nutritional breakdown of Poached Salmon and Wilted Spinach calories by ingredient

Introduction

This is a recipe I make at least once a week. Serve hot for dinner, then use the cold salmon in a salad for lunch the next day! This is a recipe I make at least once a week. Serve hot for dinner, then use the cold salmon in a salad for lunch the next day!

Minutes to Prepare: 15

Minutes to Cook: 12

Number of Servings: 4

Ingredients

4 salmon fillets (4-6 oz. each)

4 tablespoons grainy yellow mustard

4-5 spring fresh dill, or dried dill

1 cup broth - chicken or vegatable

3 tablespoons soy sauce

Directions

Spread each salmon fillet with the grainy mustard and sprinkle with dill. Cover and refrigerate for about 20 minutes to allow flavor to develop. In the meatime, bring broth and soy sauce to a boil in a deep pan with a lid. Thoroughly wash spinach (the baby spinach in a bag is what I always use for this recipe). When liquid is boiling, place salmon in pan for about 4 minutes and poach with lid on. When salmon is almost cooked, pile spinach into pan and put lid on to steam spinach (it will shrink way down). Cook another 4-5 minutes. Take care not to overcook salmon or it will be dry. Serve with your favorite brown rice or whole wheat pasta - use the poaching liquid as a sauce. This is fabulous, quick and light! Use leftover salmon in your salad for lunch the next day.

Number of Servings: 4

Recipe submitted by SparkPeople user CAMILLEBURCH.