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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 338
  • Calories from fat: 42%
  • Fat: 15.8g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 3.5g
  • Protein: 40.6g
  • Carbohydrate: 7g
  • Fiber: 2.3g
  • Cholesterol: 123mg
  • Iron: 1.6mg
  • Sodium: 356mg
  • Calcium: 79mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Oven-Poached Salmon in Garlic Broth Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy