Sofrito & Base Veggies
BAKED SALMON WITH CARROT-ZUCCHINI STUFFING
| (CLICK TO BUY)
4 4-ounce salmon steaks*
1 tablespoon corn oil margarine
1 small onion, finely chopped
3 cups zucchini, shredded
1 cup carrot, shredded
1/4 cup parsley, minced
1 to 2 tablespoons fresh basil or tarragon, minced, or 1/2 to 1 teaspoon dried basil or tarragon
1 teaspoon fresh lime juice
Salt and pepper to taste
*FreshDirect Note: We've included two 6-8oz pieces. Simply divide for four portions.
|Preheat oven to 350°F. Melt margarine in
a skillet over medium heat. Add onion
and sauté until tender. Add zucchini,
carrot, parsley, and basil, mixing lightly.
Place vegetable mixture into a lightly
greased 10 x 10-inch baking dish. Coat
salmon steaks with lime juice. Arrange
over vegetable mixture, then sprinkle
with salt and pepper. Cover and bake for
30 minutes. Uncover and bake for 10
minutes longer or until fish flakes easily.
Makes 4 servings.|
|Approx. per serving: |
9 grams of fat
|FRESHDIRECT NUTRITION PER SERVING|
Recipe analyzed using 1/4 tsp. of salt
1 1/2 carbohydrate servings
|CALORIES 241(81 from fat); FAT 9g; SATURATED FAT 2g; CHOLESTEROL 60mg; SODIUM 340mg: TOTAL CARBOHYDRATE 8g; DIETARY FIBER 2g; SUGARS 4g; PROTEIN 24g|
Please note: Nutrition information can vary based on brand and product used.
Excerpted from THE AMERICAN CANCER SOCIETY'S HEALTHY EATING COOKBOOK copyright © 2001
Reprinted with the permission of The American Cancer Society. All Rights Reserved.