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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (140g) Recipe makes 6 servings |
||
| Calories 166 | ||
| Calories from Fat 56 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.3g | 9% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 59mg | 19% | |
| Sodium 81mg | 3% | |
| Potassium 407mg | 11% | |
| Total Carbohydrate 1.2g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.2g | ||
| Protein 23.2g | 46% | |
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Salmon Fillets Bathed in Garlic
By: PaulaG
May 11, 2004
This is a recipe from the Diabetic Cookbook. It is easy and can be so elegant depending on the presentation.
SERVES 6
Ingredients
- 6 (4 ounce) skinless salmon fillet, about 1 inch thick
- 1/4 cup chopped parsley
- 1/4 cup low sodium chicken broth
- 1/4 cup dry white wine
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- salt
- black pepper
Directions
1
Preheat oven to 450°F.2
Rinse fish and pat dry with paper towels.3
Sprinkle both sides of fillet with salt and black pepper; set aside.4
Combine the parsley, broth, wine, oil, garlic and red pepper.5
Place the fish, flat sides down, in a single layer in a 2-quart rectangular baking dish.6
Pour parsley mixture over fish.7
Bake in preheated oven for 8 to 12 minutes or just until fish flakes easily when tested with a fork.
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Featured Reviews for This Recipe
From: katia
On Aug 19, 2008
Easy, tasty , healthy and low cal! I didn't use any broth but water instead and halfed the ammount. Until now I always used lemon with salmon but the wine was also very good. Thanks for sharing Paula. Its a keeper!
From: Beautiful BC
On Jul 2, 2008
Simple ingrediants, simple technique and cooks up easy too - not to mention, fast. There is nothing simple about the taste though - it's full and tasty and the various flavours all balance out nicely. This is a dish that's perfect for those busy family weeknight rush dinners yet tasty and pretty enough to serve to the most special of company. I didnt' change a thing. Used a nice dry white BC wine (Sonora Ranch Pinot Grigio) to go with our fresh Pacific Coast Salmon and served with slices of fresh lime and lemon. Thank you for this recipe! Made for ZWT4 UPDATE - I prepared this meal the night while the house was cool after a hot day. I saved the juices from the pan and popped everything in the fridge. It was so hot yesterday that I just served it cold with the juices poured over top - I have to tell you that this recipe is excellent both hot OR cold 
From: FlemishMinx
On Sep 9, 2004
So simple, so very tasty. Complements the flavor of a nice salmon fillet without overpowering it. A nice recipe to keep in the back of your mind when you are pressed for time (and ingredients) but still want something nice--which I guess is just about always. Thanks for posting !
From: Marie
On May 14, 2004
So quick - so easy - so delicious! Made recipe exactly as written. The salmon was so moist and wonderfully flavored. It's definitely a keeper! Thanks Paula for posting.
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