Oven-Poached Salmon in Garlic Broth

The cabbage-and-carrot mixture adds a crispy contrast to this flavorful poached fish. The dish is best served in a large, shallow pasta bowl.

Yield:

4 servings (serving size: 1 salmon fillet and about 1 cup slaw mixture)

Recipe from

Nutritional Information

Calories 338
Caloriesfromfat 42 %
Fat 15.8 g
Satfat 2.8 g
Monofat 7.5 g
Polyfat 3.5 g
Protein 40.6 g
Carbohydrate 7 g
Fiber 2.3 g
Cholesterol 123 mg
Iron 1.6 mg
Sodium 356 mg
Calcium 79 mg

Ingredients

2 tablespoons lemon juice
5 garlic cloves, minced
2 (8-ounce) bottles clam juice
1 (16-ounce) bag coleslaw
4 (6-ounce) salmon fillets, skinned
1/4 cup chopped fresh cilantro or parsley
1/8 teaspoon pepper

Preparation

Preheat oven to 375°.

Combine first 3 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Place coleslaw in an 11 x 7-inch baking dish; arrange fish on top of coleslaw. Pour juice mixture over fish; sprinkle with cilantro and pepper. Bake at 375° for 12 minutes or until fish flakes easily when tested with a fork.

Note:

January 1998