Asian-style steamed salmon

This is a fast and easy way to make heart-healthy salmon for a weeknight dinner.

 

Ingredients

1 cup low-sodium chicken broth

½ cup shiitake mushroom caps, rinsed and sliced (or substitute dried shiitake mushrooms)

2 tablespoons fresh ginger, minced (or 2 teaspoons ground)

¼ cup scallions (green onions), rinsed and chopped

1 tablespoon less sodium soy sauce

1 tablespoon sesame oil (optional)

12 ounces salmon fillet, cut into 4 portions   (3 ounces each)

 

Directions

1.  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.

2.  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).

3.  Serve one piece of salmon with ¼ cup of broth.

 

Nutrition per serving: Servings 4. Calories 175; Total fat 9 g; Saturated fat 2 g; Sodium 208 mg; Total fiber 1 g; Protein 19 g; Carbohydrates 4 g

 

Source: National Institutes of Health Keep the Beat Recipes

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