Salmon and Fennel Salad - 29g Carbs, 8g Fiber
From www.lifescript.com and FoodFit
Serves: 4
Preparation time: 20 minutes
Cooking time: 25 minutes
1 lb small new potatoes
1 fennel bulb, peeled and thinly sliced
1 head friseé (curly endive lettuce)
1 Tbsp canola oil
4 4-oz salmon fillets
1/2 cup shaved Parmesan cheese
1. Place the potatoes in a medium saucepan and bring to a boil.
Lower the heat to medium and simmer until the potatoes are tender
when pierced with a fork, about 15 minutes, depending on size.
Remove from the heat, drain and cool to room temperature. When
the potatoes are cool slice into thin rounds.
2. Preheat the broiler.
3. Brush the fillets with oil and season with salt and pepper.
Place the seasoned fillets on a non-stick baking sheet.
4. Broil the fillets for 3 to 4 minutes on each side, turning
only once. (Thin fillets take less time, thicker fillets take
more.) Let the fillets cool.
5. To arrange the salad, divide the friseé evenly and place on
4 chilled plates. Place the thinly sliced fennel on top and
flake the salmon over the fennel. Arrange the potato slices
around the salad and using a vegetable peeler, shave the
Parmesan into large strips over the salad.
6. Drizzle a tart vinaigrette over the salad.
Serving Size: 1 1/2 cups of salad
Nutrition Facts:
335 Calories, 11g Total Fat, 3g Saturated Fat, 69mg Cholesterol,
367mg Sodium, 29g Total Carbs, 8g Dietary Fiber, 33g Protein,
29% Calories from Fat, 38% Calories from Protein,
33% Calories from Carbs