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Recipe of the Week 10/3/2016
Asian Steamed Salmon
1 Cup low-sodium chicken broth
1/2 C shiitake mushroom caps, rinsed and sliced or dried
2 Tbsp fresh ginger, minced or 2 tsp ground
1/4 Cup green onions), rinsed and chopped
1 Tbsp lite soy sauce
1 Tbsp sesame oil-optional
12 oz salmon fillet, cut into 4 equal portions
Combine chicken broth, mushroom caps, ginger, green onions, soy sauce, and sesame oil in a large, shallow sauté pan.
Bring to a boil over high heat, then lower heat and simmer for 2–3 minutes.
Add salmon fillets, and cover with a tight-fitting lid.
Cook gently over low heat for 4–5 minutes or until the salmon flakes easily with a fork in the thickest part-to a minimum internal temperature of 145°F.
3 Serve one piece of salmon with 1/4 cup of broth.
Serving size: 3 oz salmon, ¼ C broth
Each serving provides:calories 175 total fat 9 grams saturated fat 2 grams cholesterol 48 mg
sodium 208 mg total fiber 1 g protein 19 grams carbohydrates 4 grams potassium 487 mg