A simple, fast, and delicious meal for a busy night. Pair with some veggies and brown rice to soak up the asian-style broth.
1 cup low-sodium chicken broth
1/2 cup shiitake mushroom caps, rinsed and sliced
2 Tbsp fresh ginger, minced
1/4 cup scallions, rinsed and chopped
1 Tbsp lite soy sauce
1 Tbsp sesame oil
12 oz salmon fillet, cut into 4 portions
1. Combine chicken broth, mushroom caps, ginger, scallions, soy sauce, and sesame oil in a large, shallow saute pan. Bring to a boil over high heat and then lower heat and simmer for 2-3 minutes
2. Add salmon fillets, and cover with a tight-fitting lid. Cook gently over low heat for 4-5 minutes or until salmon flakes easily with a fork in the thickest part.
3. Serve salmon with broth.
Yield: 4 servings
Nutrition Information per Serving: 175 calories, 9 g total fat, 2 g saturated fat, 48 mg cholesterol, 1 g fiber, 19 g protein, 4 g carbohydrates
Keep the Beat Recipes – Deliciously Healthy Dinners (US Department of Health and Human Services)