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Prep time - 15 minutes
Cook time - 10 minutes
Yields - 4 servings
Serving size - 3 oz salmon, 1/4 cup broth
Ingredients
- 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)
Directions
- 1. 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 2 to 3 minutes.
- 2. Add salmon fillets, and cover with a tight-fitting lid. Cook gently over low heat for 4 to 5 minutes or until the salmon flakes easily with a fork in the thickest part (to a minimum internal temperature of 145 degrees).
- 3. Serve one piece of salmon with 1/4 cup of broth.
Calories 175
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