Atkins Fish Recipes
Salad, Salmon, Poached W.Matchstick Vegetables - Atkins Recipe
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Salad, Salmon, Poached W.Matchstick Vegetables - Atkins Recipe
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Ingredients:
SALAD
4 fillet (5 oz) salmon, center-cut, poached
2 large portobello mushroom caps
2 tbsp red wine vinegar
salt and black pepper to taste
1 bag (10 oz) baby spinach, 3-4 cups
1 cup plum tomatoes, seeded, matchsticks
1 cup green beans/haricots verts, blanched
(BABY GREEN BEANS)
2 medium endives, matchsticks
2 tbsp black olives, nicoise
1 tbsp capers, drained, rinsed
2 tbsp fresh cilantro leaves, stemmed
DRESSING
1/4 cup extra-virgin olive oil
1 tbsp fresh lemon juice
salt and black pepper to taste
Instructions:
'Julienne' is a French word meaning to cut food into matchstick-size
pieces. In this salad, matchstick veggies are paired with delicate poached
salamon.
1. Heat oven to 400F. In a small baking dish, toss mushroom caps with
vinegar, salt and pepper. Roast 10 minutes. Cool slightly and cut into 1/2'
slices.
2. In a large bowl combine spinach, tomatoes, green beans, endives, olives
and capers. Toss with dressing.
3. Divide salad greens on 4 plates; top each with a salmon filet. Sprinkle
with cilantro.
To poach fish, place in a single layer in skillet. Add salt, a bay leaf and
enough water to cover fish. Cook 6-8 minutes, covered, over low heat. Let
fish stand in water, off the heat for 5 minutes more before removing with a
slotted spoon.
Prep time: 20 minutes
Bake/Cook time: 10 minutes
Carbohydrates: 11.5 grams Net Carbs: 8.5 grams Fiber: 3 grams
Protein: 32.5 grams
Fat: 30 grams
Calories: 442
Servings: 4
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The proof of the pudding is in the eating.
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