Categories: not tried

Ingredients

• 32 oz. Atlantic wild-caught salmon
• 1/4 c. fresh lemon juice
• 1 raw 7-8” carrot, sliced
• 1 tsp. bay leaf, crumbled
• 1/2 medium raw cucumber, peeled and chopped
• 8 oz. fat-free sour cream
• 1/2 small raw onion, chopped
• 1 medium (approx. 2 1/2”) onion, chopped
• 2 cloves
• 1 black peppercorn
• salt to taste

Directions

1. Arrange the salmon steaks in a large skillet. Pour the lemon juice over

2. the salmon. Fill the skillet with 1 inch of water. Add sliced carrot,

3. thinly sliced onion, cloves, bay leaf and peppercorn. Bring to a boil,

4. then reduce heat and cover. Simmer gently for 20 minutes, or until

5. fish flakes easily with a fork. Remove fish to warm platter, and serve

6. with carrots on side as garnish. Mix peeled, chopped cucumber,

7. 1/2 chopped onion and sour cream together and serve as a sauce.

8. Calories (Per Serving): 196

9. Protein (g): 26

10. rbohydrates (g): 5.7

11. t (g): 7.3

12. Carb – Protein – Fat % Ratio: 12% – 54% – 34%

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