RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 703
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| Recipe Name: |
Baked Salmon with a Green Onion Garnish |
| Source: |
, October 1999 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Fish |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
Yes |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
5 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
5 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
Yes |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$7.20
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Teaspoon oil, sesame, dark
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Directions:
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes. Scrape into a bowl using a rubber spatula. Combine the yogurt, cucumber, and the next 4 ingredients (cucumber through honey); cover and refrigerate.
Preheat oven to 425 degrees.
Place fillet on a jelly-roll pan coated with cooking spray. Brush fillet with oil and soy sauce. Bring water to a boil in a medium saucepan; add onion strips. Cook 10 seconds or until limp. Drain. Arrange onion strips over fillet. Bake at 425 degrees for 20 minutes or until fillet flakes easily when tested with a fork. Serve with yogurt sauce.
Serving size: 5 ounces salmon and about 2 tablespoons yogurt sauce
NUTRITION PER SERVING
CALORIES 348(44% from fat); FAT 16.9g (sat 3.2g,mono 7.8g,poly 3.7g); PROTEIN 40.2g; CHOLESTEROL 121mg; CALCIUM 116mg; SODIUM 179mg; FIBER 0.7g; IRON 1.3mg; CARBOHYDRATE 6.7g |
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| Nutrition per Serving: |
| Calories: |
361 |
Total Carbs: |
8.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
116.2 |
Fat: |
14.6 |
Protein: |
41.33 |
| Fiber: |
1.62 |
Sodium: |
64.53 |
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