Yield: Serves 4 (serving size: 1 fillet and 3 tablespoons pesto)
Ingredients:
4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)
3/4 teaspoon kosher salt, divided
Cooking spray
1/3 cup chopped bottled roasted red bell peppers, rinsed and drained
1 tablespoon tomato paste
1 teaspoon extra-virgin olive oil
7 whole blanched almonds
1 garlic clove
Preparation:
1. Heat grill pan over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt. Coat pan with cooking spray. Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
2. While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth. Serve pesto over fish.
Nutritional Information:
Calories: 309
Fat: 14.8g
Saturated fat: 2.2g
Monounsaturated fat: 5.6g
Polyunsaturated fat: 5.4g
Protein: 39.3g
Carbohydrate: 2.4g
Fiber: 0.6g
Cholesterol: 107mg
Iron: 1.8mg
Sodium: 506mg
Calcium: 31mg
1. Heat grill pan over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt. Coat pan with cooking spray. Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
2. While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth. Serve pesto over fish.
Nutritional Information:
Calories: 309
Fat: 14.8g
Saturated fat: 2.2g
Monounsaturated fat: 5.6g
Polyunsaturated fat: 5.4g
Protein: 39.3g
Carbohydrate: 2.4g
Fiber: 0.6g
Cholesterol: 107mg
Iron: 1.8mg
Sodium: 506mg
Calcium: 31mg
No comments:
Post a Comment