1 cup low-sodium chicken broth
½ cup shiitake mushroom caps, rinsed and sliced
2 tablespoons fresh ginger, minced (or 2 teaspoons ground)
¼ cup scallions (green onion), rinsed and chopped
1 tablespoon light soy sauce
1 tablespoon sesame oil (optional)
12 ounces salmon fillet, cut into 4 portions (3 ounces each)
Directions
Combine chicken broth, mushroom caps, ginger, scallions, soy sauce and sesame oil (optional) in a large, shallow sauté pan. Bring to a boil over high heat, then lower heat and simmer for 2-3 minutes.
Add salmon fillets and cover with a tight-fitting lid. Cook gently over low heat for 4-5 minutes or until the salmon flakes easily with a fork in the thickest part (to a minimum internal temperature of 145°F).
Serve one piece of salmon with ¼ cup of broth.
Nutrition Information
Servings: 4
Calories: 175
Fat: 9g
Saturated Fat: 2g
Cholesterol: 48mg
Sodium: 208mg
Protein: 19g
Carbohydrates: 4g
Recipe retrieved from Keep the BeatTM Recipes: Deliciously Healthy Family Meals provided by the U.S. Department of Health and Human Services. December 2010
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