Broiled Salmon with Tomatoes & Spinach
4 4 oz. salmon fillets, skin removed
1 tsp. olive oil
salt and freshly ground black pepper
1 14 1/2 oz. can of diced, Italian style tomatoes
1 cup frozen, thawed leaf spinach, drained well
1/3 cup non-fat sour cream
1 tbsp. all-purpose flour
Preheat the broiler and spray the broiler rack with non-stick cooking spray.
Lightly rub the salmon fillets with olive oil and season to taste with salt and
pepper. Place the fillets upside-down on the rack and broil for 3 minutes.
Carefully turn the fish over and broil for another 5 minutes.
Meanwhile, place the tomatoes with their liquid into a medium saucepan. Add the
spinach and heat over medium temperature until bubbly, about 5 minutes. In a
small bowl combine the sour cream with the flour and mix well. Add the sour
cream to the tomatoes and spinach. Cook, stirring constantly, until thickened
and bubbly, about 3 to 4 minutes. Cook 1 minute more, and serve with broiled
fish. Serves 4.
Calories 205, Fat 5 g, Carb 12 g, Sodium 643 mg, Fiber 2 g.
Points 4.