Do you have turkey overload from holiday left-overs? This simple salmon recipe is unbelievably flavorful, delicious and healthy! By poaching the salmon, there is no need to add any extra fat or calories in the form of oil and the salmon, which is full of healthy fats itself, cooks in the water and soy mixture. This way it stays wonderfully moist, soaking up all the flavor! Ingredients:
1 cup water
1/4 cup low sodium soy sauce
2 Tbsp. brown sugar
1/2 tsp. of your favorite hot sauce or chili pepper flakes
4 4-oz. fresh salmon fillets
4 green onions, thinly sliced
1 1/2 cups brown basmati rice
3 cups water (for rice)
20 asparagus spears
Get the rice started in a rice cooker or on the stove. Follow directions on package for rice.
Meanwhile, poach the salmon. Match your favorite heavy skillet with a tight fitting lid.
Mix the water, soy sauce, sugar, hot sauce and ginger together in the skillet.
Bring to a vigorous simmer over high heat, then lower to a slow, steady simmer. Nestle the salmon fillets in the mixture and cover the pan. Let simmer for 5 minutes, then gently flip the salmon fillets.
Cover and simmer until cooked through, about 4-5 more minutes.
Steam the asparagus for 4-5 minutes.
Divide the rice and asparagus among 4 bowls. Position the salmon on each pile of rice and spoon the sauce over evenly. Sprinkle with green onion to garnish.
Makes: 4 servings (1 salmon fillet per serving)
Per serving: 405 Calories, 10.9 g fat, 41.8 g carbohydrates, 4.2 g fiber, 34.7 g protein