SALMON WITH PEANUT SAUCE OVER BROCCOLI SALAD
Servings: 4
Prep time: 0:15:00
Bake/Cook time: 0:17:00
Calories: 445
Fat: 29 grams
Protein: 37 grams
Carbohydrates: 9 grams
Fiber: 4 grams
Net Carbs: 5 grams
3 tablespoons unsweetened peanut butter
3 tablespoons chicken broth
2 tablespoons mayonnaise
1 tablespoon lite soy sauce
1 tablespoon dry sherry or sake
1 1/2 teaspoons Asian hot chili garlic sauce
1/2 teaspoon peeled and grated fresh ginger
1 small garlic clove, pushed through a press
2teaspoons granular sugar substitute
4 (5 to 6 ounces each) center-cut salmon fillets with skin
4 cups lightly packed mesclun (baby greens)
4 cups broccoli florets, cooked until crisp-tender
1. Puree Peanut Sauce ingredients in blender until
smooth.
2. Heat oven to 300F. Line jelly-roll pan with aluminum foil.
Place fish skin side down on pan. Bake 17 to 18
minutes until fish flakes easily with fork and center is still
slightly rosy.
3. Toss mesclun and broccoli with 1/4 cup peanut sauce.
Divide on four plates. Top each salad with a piece of
fish. Drizzle remaining sauce over all.
Serve baked salmon fillets over greens and broccoli mixed with
a rich peanut sauce. When you lift the salmon from its baking
foil, the skin remains; discard with the foil. A blender makes
quick work of the sauce.
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