Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Omega-3-rich salmon fillets are moist and succulent when poached in the oven with a little wine and shallots. Serve with sautéed spinach or broccoli.

Patsy Jamieson
Recipe by Cooking Light April 2001

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Recipe Summary

Yield:
4 servings (serving size: 1 fillet, about 3 tablespoons sauce, and 1/2 cup rice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • To prepare fish, arrange fillets, skin sides down, in a 9-inch pie plate coated with cooking spray. Sprinkle with wine, salt, and 1/4 teaspoon pepper; top with shallots. Cover with foil; bake at 425° for 30 minutes or until fish flakes easily when tested with a fork.

  • To prepare sauce, combine mayonnaise and broth in a small skillet, stirring well with a whisk. Cook over medium-low heat until thoroughly heated (about 2 minutes). Remove from heat, and stir in chives, parsley, mustard, juice, and 1/4 teaspoon pepper. Serve fish and sauce over rice.

Nutrition Facts

420 calories; calories from fat 35%; fat 16.2g; saturated fat 2.9g; mono fat 7.4g; poly fat 4.1g; protein 38.7g; carbohydrates 28.4g; fiber 1.1g; cholesterol 111mg; iron 2mg; sodium 982mg; calcium 42mg.
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