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Oven-Poached Salmon in Garlic Broth

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

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.