Adapted from CooksAid.com
Serving Size | ½ of recipe |
Calories | 325 |
Total Fat | 20 g |
Saturated Fat | 4 g |
Sodium | 393 mg |
Total Carbohydrate | 1 g |
Dietary Fiber | 0.5 g |
Protein | 34 g |
Ingredients | Measures |
---|---|
Salmon filet, about 1 inch thick, cut into 2 pieces | 12 ounces |
Dried coriander | ½ teaspoon |
Chopped fresh mint | 2 tablespoons |
Hot pepper oil (for a milder taste use olive oil) | ½ teaspoon |
Salt | ¼ teaspoon |
Freshly ground pepper to taste | |
Cooking spray | |
Lime, cut into wedges | ½ |
Exchanges
4.5 medium-fat meats
Side Suggestions: Mango Salsa
Combine the following ingredients in a medium bowl: ½ cup peeled and diced ripe mango, ½ cup sliced bananas, 2 tablespoons chopped fresh mint, 1 tablespoon orange juice, ½ (8-ounce) can unsweetened pineapple chunks (drained), ½ seeded and finely chopped serrano chile. Stir well, cover, and refrigerate until ready to serve.
Side Suggestions: Jasmine Rice