| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Diabetic, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1/2 | t | Vegetable-flavor instant |
| bouillon | ||
| 2 | 8-oz salmon steaks 3/4" | |
| to 1" | ||
| 1 | T | Lemon juice |
| 1 | t | Fresh parsley, chopped |
| 1 | T | Fresh chives, chopped |
INSTRUCTIONS
Bring water and bouillon to a boil in large NONSTICK skillet. Arrange salmon steaks in skillet. Reduce heat; cover and simmer 6 minutes or until fish flakes easily with fork. With slotted spatula, transfer fish to warm serving platter; cover loosely to keep warm. Add lemon juice to liquid in skillet; cook over high heat for 2 - 5 minutes or until sauce is reduced to about 1/4 cup, stirring frequently. Stir in parsley and chives. Stir in parsley and chives. Spoon over salmon. 4 servings. Food Exchanges per serving: 3-1/3 LEAN MEAT EXCHANGES; CAL: 190; FAT: 10g; CHO: 75mg; CAR: 0g; SUGARS: 0g; PRO: 24g; Source: Fast and Healthy Magazine, Mar/Apr, 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master. 1:202/711 Sat 20 May 95 04:07 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 08, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 11
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 547mg
Potassium: 87.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.7g