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Poached Salmon w/Spinach

Source of Recipe

AHA Quick & Easy Cookbook


Recipe Introduction

TIP: For 1/2 of pkg. spinach: Place the block of frozen spinach on a microwave-safe plate and cook on 30% power (medium-low) for 2 minutes or until just soft enough to cut through with a sharp knife. Rewrap and return half the spinach to the freezer. Poached Salmon w/Spinach
Serves: 4

1 lb. salmon fillet
1-1/2 c. water
1/2 c. dry white wine or water
2 green onions, sliced
1 bay leaf
1/2 of a 10-oz. pkg. frozen no-salt-added chopped spinach
1/8 tsp. ground nutmeg
1/4 c. shredded part-skim mozzarella cheese
Freshly ground pepper
Lemon slices, optional

Cut salmon into 4 pieces, rinse and pat dry. Set aside. In a large skillet, combine the next 4 ingredients. Bring to a boil. Carefully add salmon and return to a boil. Reduce heat, cover and simmer 8 to 10 minutes or until fish flakes easily with a fork. Remove fish and pat it dry with paper towels.

Meanwhile, cook spinach according to pkg. directions. Drain well, squeezing out moisture. Stir in nutmeg. Preheat broiler. Place fish on broiler proof serving platter or on the rack of an unheated broiler pan. Top with spinach mixture, sprinkle with cheese and season with pepper. Broil 4 in. from heat for 1 to 2 minutes or until cheese melts. Garnish with lemon slices if desired.

One serving (1/4 lb. salmon and 1/4 c. spinach mixture) equals: 190 calories…27 gm protein…2 gm carbohydrate…47 mg cholesterol…110 mg sodium…8 gm fat (2 gm saturated).