| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Diabetic, Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Water; |
| 1/2 |
ts |
Vegetable-flavor instant bouillon |
| 2 |
|
(8-oz) salmon steaks; 3/4" to 1" |
| 1 |
tb |
Lemon juice; |
| 1 |
ts |
Fresh parsley; chopped |
| 1 |
tb |
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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