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

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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


  • 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


  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.
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