Contributed By: MAB
Dairy Council of California
Makes a nice light supper for a romantic evening.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Fish
Actual Cooking Time: Less than 15 minutes
Number of Servings: 2
Origin: American
Special Features:
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Salads & Dressings
Ingredients
2 6 oz Salmon steaks
1 cup Lemon & Herb Dressing (recipe to follow)
1 Medium zucchini
1 Medium yellow squash
1 Carrot, scraped
1/2 Red pepper
1 tbsp Chopped fresh cilantro or parsley
2 cups Torn fresh spinach
2 cups Torn Bib lettuce
1 Tomato, cut into wedges
1 Small avocado, peeled and sliced
Garnishes: Lemon twists, fresh parsley sprigs
Lemon & Herb Dressing:
3/4 cup Lemon juice
1/2 cup Vegetable oil
1 tsp Chopped fresh parsley
1/4 tsp Minced garlic
1 1/2 tbsp Sugar
3/4 tsp Paprika
3/4 tsp Dried basil
1/2 tsp Dried tarragon
1/2 tsp Seasoned salt
1/8 tsp Pepper
Preparation
Place salmon steaks in a shallow 1 qt dish; pour 1/4 cup dressing over steaks. Cover and refrigerate 1 hour, turning once.
Cut zucchini and next 3 ingredients into thin strips; combine with cilantro and 1/4 cup dressing, tossing gently. Set aside.
Remove steaks from marinade; place on lightly greased rack of a broiler pan. Broil 4 inches from heat (with electric oven door partially opened) 5-6 minutes; turn and brush with marinade. Broil an additional 5-6 minutes or until fish flakes easily. Cool slightly.
Arrange salad greens and marinated vegetables on serving plates. Top with salmon steaks, tomato wedges, and avocado slices. Garnish, if desired, and serve with remaining dressing. Yield: 2 servings
Lemon and Herb Dressing
Combine all ingredients in a jar; cover tightly and shake vigorously. Yield: 1-1/3 cups
Cook's Notes
Nutrition Information
Calories: 943
;
Total Fat: 73g
;
Saturated Fat: 10.7g
;
Polyunsaturated Fat: 34.1g
;
Carbohydrates: 39.4g
;
Protein: 40.4g
;
Vitamin C: 136mg
;
Calcium: 165mg
;
Sodium: 603mg
;
Iron: 4.8mg
;
Fiber: 9.1g