1 cup low-sodium chicken broth
1/2 cup shiitake mushroom caps, rinsed and sliced (or substitute dried shiitake mushrooms)
2 tbsp fresh ginger, minced (or 2 tsp ground)
1/4 cup scallions (green onions), rinsed and chopped
1 tbsp lite soy sauce
1 tbsp sesame oil (optional)
12 oz salmon fillet, cut into 4 portions (3 oz each)
- Combine chicken broth, mushroom caps, ginger, scallions, soy sauce and sesame oil (optional) in a large, shallow sauté pan. Bring to a boil over high heat, then lower heat and simmer for two to three minutes.
- Add salmon fillets, and cover with tight-fitting lid. Cook gently over low heat for four to five minutes or until salmon flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 degrees F).
- Serve one piece of salmon with ¼ cup of broth.
yield: 4 servings
(serving size: 3 oz salmon,
¼ cup broth)
Total fat 9 g
Saturated fat 2 g
Cholesterol 48 mg
Sodium 208 mg
Total fiber 1 g
Protein 19 g
Carbohydrates 4 g
Potassium 487 mg