February…heart healthy…salmon….unbeatable choice for omega 3s. The following recipe is sooo simple, moist, and flavorful. I’m not a fish lover, even though Maui was my childhood home. Maybe I was “drowning” in fish prepared 365 different ways, I don’t know. Or maybe I didn’t eat enough meat back then, so I prefer land animals to sea animals. Actually, I’m trying to evolve further, from animals to plants. Stay tuned.
Since my previous recipe, “Lobster Kona Style” was a little tricky, thought I’d offset it with something simpler. Even I can do this one.
Steamed Salmon and Spinach: Work time – 15 minutes/ total time – 35 minutes/ 4 servings
Spinach, 8 t reduced-sodium chicken broth or water, 4 boneless, skinless salmon fillets
Heat oven to 450 degrees. Stir together 8 c (firmly packed) chopped spinach, 4 t olive oil, and 1/4 t salt. Top each fillet with 1 thin slice lemon. Tear 4 sheets of foil, each 14″ long. Place on a work surface. Spoon one-quarter of spinach mixture on half of each sheet, leaving a margin of about 2″ on the 3 outer edges. Add 2 teaspoons of the broth to each. Place a fish fillet on top. Sprinkle lightly with salt and black pepper. Fold other halves of each sheet over fish. Fold over edges of long sides and flatten. Fold over twice more to seal. Repeat to seal other 2 edges of each foil packet. Put packets in 1 layer on baking sheet and bake 18 minutes. When done, unwrap and enjoy!
Per serving: 419 calories, 36 grams protein, 5 grams carbohydrate, 1 gram fiber, 27.5 grams fat, 6 grams saturated fat, 275 miligrams sodium.