Salmon with Asparagus & Mushrooms Selfadvocatenet.com recipe for month of August Mushrooms and salmon are both naturally high in vitamin D, so you get a double dose in this 45-minute dinner recipe. By Diabetic Living Magazine Ingredients Ingredient Checklist 4 fresh or frozen skinless salmon fillets, about 1 inch thick (about 1 pound total) Kosher salt Freshly ground pepper 2 tablespoons olive oil 2 cups sliced assorted fresh mushrooms (such as button, cremini, and/or stemmed shiitake) 1 cup chopped onion 6 cloves garlic, minced (1 tablespoon minced) 1 tablespoon chopped fresh thyme 1 cup dry white wine 1 cup clam juice, fish stock, chicken stock, or chicken broth 2 cups (1 1/2 inch) pieces asparagus 1 cup cherry tomatoes, halved 1 tablespoon chopped fresh Italian parsley 1 teaspoon lemon juice Fresh thyme sprigs (optional) Directions Instructions Checklist Step 1 Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish fillets. Season fish with salt and pepper; set aside Step 2 Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add mushrooms; cook about 5 minutes or until golden brown. Add onion, garlic, and thyme; cook until mushrooms are tender, stirring occasionally. Add wine. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until liquid is reduced to 1/4 cup Step 3 Add clam juice. Return to boiling; reduce heat. Simmer, uncovered, about 15 minutes more or until liquid is reduced to 3/4 cup. Add the asparagus. Cover and cook about 3 minutes or until asparagus is crisp-tender. Stir in tomatoes, parsley, and lemon juice. Season to taste with salt and pepper. Transfer to a serving platter and keep warm. Step 4 In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add salmon; cook for 4 to 6 minutes per 1/2-inch thickness of salmon or until salmon flakes easily when tested with a fork, turning once. Serve salmon over vegetable mixture. If desired, garnish with fresh thyme Nutrition Facts Serving Size: 1 serving Per Serving: 372 calories; 19.5 g total fat; 3.5 g saturated fat; 67 mg cholesterol; 624 mg sodium. 934 mg potassium; 13 g carbohydrates; 3.3 g fiber; 6 g sugar; 30.8 g protein; 1046 IU vitamin a iu; 22 mg vitamin c; 89 mcg folate; 62 mg calcium; 6 mg iron; 63 mg magnesium; Exchanges:3 1/2 lean protein, 2 1/2 fat, 1 1/2 vegetable, 1/2 other carbohydrate active:45 mins total:45 mins Servings:4 Nutrition Profile: Dairy-Free Nut-Free Gluten-Free Healthy Immunity Low Carbohydrate Egg Free Soy-Free Healthy Aging Low-Calorie Omega-3 This on website called Eatingwell go to the link here
Click to listen highlighted text!
No comments!
There are no comments yet, but you can be first to comment this article.