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

This sauce is slightly sweet and is nicely countered by the bitter greens. Line your pan with foil for easy cleanup.

Recipe by Cooking Light December 2002

Gallery

Randy Mayor; Jan Gautro

Recipe Summary

Yield:
4 servings (serving size: 1 salmon fillet and 3/4 cup greens)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Combine first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Cook until reduced to 3 tablespoons (about 5 minutes). Remove from heat; stir in vinegar.

  • Arrange fish on a broiler pan coated with cooking spray. Brush fish with half of sherry mixture. Bake at 375° for 5 minutes; brush fish with remaining sherry mixture. Bake an additional 5 minutes or until fish flakes easily when tested with a fork.

  • While fish bakes, combine water and next 6 ingredients (water through pepper) in a large skillet over medium-high heat; bring to a simmer. Add greens; cover, reduce heat to medium, and cook 10 minutes or until tender.

Nutrition Facts

354 calories; calories from fat 39%; fat 15.2g; saturated fat 3.4g; mono fat 6.9g; poly fat 3.5g; protein 39.6g; carbohydrates 11.9g; fiber 4.1g; cholesterol 87mg; iron 1.1mg; sodium 442mg; calcium 193mg.
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