Baked Salmon With Bok Choy (Atkins)
2 tablespoons of olive oil
1 tablespoon of butter
2 pounds of salmon fillet cut 4 portions
1/2 teaspoon of salt
1/4 teaspoon of freshly-ground black pepper
1 1/2 pounds of bok choy cut 1 1/2" pieces
1/2 teaspoon of grated lemon peel
RED PEPPER PURÉE
1/4 cup of roasted red peppers patted dry
1/4 cup of mild chunky salsa
Heat oven to 475ºF. Place olive oil and butter in a skillet large enough to hold fish in a single layer. Place in oven 3 minutes, until butter is melted.
Season fish with salt and pepper. Place fish flesh-side down in prepared skillet. Bake 10 minutes, turning carefully once halfway through cooking time, until just cooked through. Remove from skillet; tent with foil.
Add bok choy and lemon peel to skillet. Stir to coat with pan's oil. Place in oven 1 minute, until leaves are wilted and stems are warmed through.
To make purée, blend peppers and salsa in a blender 30 seconds. Divide greens on four plates; top each with a piece of fish. Dollop purée over fish.
This recipe yields 4 servings.
Carbohydrates: 5.5 grams
Net Carbs: 4 grams
Fiber: 1.5 grams
Protein: 48 grams
Fat: 25 grams
Calories: 447
Comments: Baking the salmon at a high temperature gives it a thick, crunchy crust. Bok choy, also known as Chinese cabbage, is a mild, quick-cooking green.
Formatted for MC6 06-02-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 372 Calories; 18g Fat (43.5% calories from fat); 48g Protein; 4g Carbohydrate; 2g Dietary Fiber; 126mg Cholesterol; 559mg Sodium. Exchanges: 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat.
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