Make it a heart healthy dinner
Asian-styled steamed salmon
Prep time: 15 minutes • Cook time: 10 minutes
1 cup low-sodium chicken broth
½ cup shiitake mushroom caps, rinsed and sliced (or substitute dried shiitake mushrooms)
2 tablespoons fresh ginger, minced (or 2 teaspoons ground ginger)
¼ cup green onions, rinsed and chopped
1 tablespoon light soy sauce
1 tablespoon sesame oil (optional)
12-ounce salmon fillet, cut into four portions (3 ounces each)
- Combine chicken broth, mushroom caps, ginger, scallions, soy sauce and sesame oil (if using) 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 a tight-fitting lid. Cook gently over low heat for four to five minutes or until the salmon flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 degrees).
- Serve one piece of salmon with ¼ cup of broth. Enjoy!
Serving size: 3 ounces salmon, ¼ cup broth
Each serving provides:
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
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