Recipes

Salmon with Peanut Sauce over Broccoli Salad Recipe

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Atkins Salmon with Peanut Sauce over Broccoli Salad
7g
Net Atkins Count TM
Prep Time: 15 Minutes
Style:Asian
Cook Time: 17 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
37g

Protein

19.7g

Fat

1.4g

Fiber

362.3cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 3 tablespoon
  • 1 1/2 fl oz
  • 2 tbsp
  • 1 tbsp
  • 1 tbsp
  • 1 1/2 tsp
  • 0 1/2 tsp
  • 0 1/2 tsp
  • 2 teaspoon
  • 20 oz, boneless, raw
  • 4 cup flowerets
  • 4 cup

DIRECTIONS


  1. Purée peanut butter, chicken broth (1.5 oz = 3tbsp), mayonnaise, tamari, sherry, chili sauce, ginger, garlic and granulated sugar substitute in a blender until smooth.

  2. Heat oven to 300°F. Line jelly-roll pan with aluminum foil. Place fish skin side down on pan. Bake 17 to 18 minutes until fish flakes easily with fork and center is still slightly rosy.

  3. Cook or steam broccoli until crisp but tender.

  4. Toss mesclun and broccoli with 1/4 cup peanut sauce. Divide on four plates.

  5. Top each salad with a piece of fish. Drizzle remaining sauce over all.


Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.