Recipes

Salmon with Peanut Sauce over Broccoli Salad Recipe

Atkins Salmon with Peanut Sauce over Broccoli Salad
7g
Net Carbs
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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INGREDIENTS

  • 3 tablespoon Peanut Butter
  • 1 1/2 fl oz Chicken Broth
  • 2 tbsp Real Mayonnaise
  • 1 tbsp Tamari Soybean Sauce
  • 1 tbsp Sherry - Holland House (cooking wine) 2 Tblsp
  • 1 1/2 tsp Sriracha Hot Chili Sauce
  • 0 1/2 tsp Ginger
  • 0 1/2 tsp Garlic
  • 2 teaspoon Sucralose Based Sweetener (Sugar Substitute)
  • 20 oz, boneless, raw Salmon
  • 4 cup flowerets Broccoli Flower Clusters
  • 4 cup Spring Mix Salad

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

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