Oven-Poached Salmon in Garlic Broth

(from chunlin’s recipe box)

The cabbage-and-carrot mixture adds a crispy contrast to this flavorful poached fish. The dish is best served in a large, shallow pasta bowl.

Source: Cooking Light (from RecipeThing user AmericnJewl)

Serves 4 people

Ingredients

  • 2 tablespoons lemon juice
  • 5 garlic cloves, minced
  • 2 (8-ounce) bottles clam juice
  • 1 (16-ounce) bag coleslaw
  • 4 (6-ounce) salmon fillets, skinned
  • 1/4 cup chopped fresh cilantro or parsley
  • 1/8 teaspoon pepper

Directions

  1. Preheat oven to 375°.

  2. Combine first 3 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Place coleslaw in an 11 × 7-inch baking dish; arrange fish on top of coleslaw. Pour juice mixture over fish; sprinkle with cilantro and pepper. Bake at 375° for 12 minutes or until fish flakes easily when tested with a fork.

  3. LORIES 338(42% from fat); FAT 15.8g (sat 2.8g,mono 7.5g,poly 3.5g); PROTEIN 40.6g; CHOLESTEROL 123mg; CALCIUM 79mg; SODIUM 356mg; FIBER 2.3g; IRON 1.6mg; CARBOHYDRATE 7g

Email to a friend | Print this recipe | Back