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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut first 4 ingredients into thin strips, and set aside.

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  • Sprinkle salmon fillets evenly with salt. Place on a rack in a broiler pan coated with cooking spray.

  • Broil 6 inches from heat 10 to 13 minutes or until fish flakes with a fork.

  • Whisk together jelly, next 4 ingredients, and, if desired, dill.

  • Cook carrot and parsnip in hot oil in a large skillet over medium-high heat, stirring often, 2 to 3 minutes. Add bell pepper and onions; cook 1 to 2 minutes or until crisp-tender. Remove vegetables from skillet, and keep warm.

  • Add jelly mixture to skillet, and cook, stirring constantly, 3 to 4 minutes or until thickened.

  • Spoon vegetables evenly onto serving plates. Drizzle with half of sauce. Top with salmon fillets, and drizzle with remaining sauce. Garnish, if desired.

  • *Only 7% of the total calories in this recipe come from saturated fat. The remaining fat calories are from beneficial mono- or polyunsaturated oils.

Nutrition Facts

348 calories; calories from fat 39%; fat 15g; saturated fat 2.7g; mono fat 5.8g; poly fat 5.2g; protein 24g; carbohydrates 28g; fiber 3.5g; cholesterol 67mg; iron 1mg; sodium 399mg; calcium 52mg.
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