Alaska Salmon W Gnocchi & Roasted Red Pepper - 25g Carbs, 1g Fiber
From Vital Choices Newsletter
Serves 4
1/2 cup roasted red bell pepper
1 cup grated Parmesan cheese, divided
1 Tbsp arrowroot* or kuzu root* powder (cornstarch if necessary)
1/4 to 1/2 whole jalapeño pepper, chopped
1 tsp minced garlic
1/4 cup chopped cilantro
1 cup chicken broth
1 lb potato gnocchi (dumplings) OR 4 cups cooked whole-wheat orzo
4 skinless-boneless Alaska Salmon fillets (6oz each), thawed
1 Tbsp organic extra virgin olive or macadamia nut oil
1 tspn Vital Choice Organic Salmon Marinade seasoning mix OR
lemon-pepper seasoning
*sold in natural food and Asian markets
In blender, puree red peppers, 1/2 cup Parmesan cheese,
arrowroot* or kuzu root, jalapeño, and garlic. Blend in
cilantro and chicken broth. In a small saucepan, cook and
stir pepper sauce over high heat until boiling. Reduce heat;
cover and keep warm.
Cook gnocchi according to package directions; keep warm.
Rinse Alaska Salmon under cold water; pat dry with paper towel.
Heat a heavy nonstick skillet over medium-high heat. Brush both
sides of salmon with oil. Place salmon in heated skillet and
cook, uncovered, about 3 to 4 minutes, until browned. Shake pan
occasionally to keep fish from sticking.
Turn salmon over and sprinkle with seasoning. Cover pan tightly
and reduce heat to medium. Cook an additional 3 to 4 minutes,
just until fish is opaque throughout.
To serve, add 1/2 cup Parmesan cheese to gnocchi. Portion
1 cup gnocchi onto each serving plate; drizzle with sauce.
Top with salmon and drizzle with remaining sauce.
Nutrients per serving:
482 calories, 23g total fat, 10g saturated fat, 44% calories
from fat, 142mg cholesterol, 42g protein, 25g carbs, 1g fiber,
799mg sodium, 330mg calcium and 1.4g omega-3 fatty acids