Steamed Salmon with Mushrooms and Leeks

Author: Canadian Living

This Asian-influenced fish entrée offers a range in portion sizes. If you haven't had any servings of meat or alternatives for the day, choose the larger portion; if you've already had 3 oz (90 g), choose the smaller one. Low-sodium soy sauce has 40 per cent less sodium than regular. Serve with sautéed greens and coarse bulgur.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2003

Ingredients

  • 1 teaspoon vegetable oil
  • 2 cups sliced shiitake mushrooms about 5oz
  • 2 cups sliced white mushrooms about 5oz
  • 2 leeks (white and light green parts only) thinly sliced
  • 2 onions (white and light green parts only) thinly sliced
  • 1/4 teaspoon pepper
  • 4 6oz salmon fillets
  • 1 tablespoon grated gingerroot
  • 1 tablespoon low-sodium soy sauce
  • 1/2 teaspoon sesame oil
  • 1 clove garlic minced
  • 1 green onion thinly sliced
  • 1 lemon cut_into wedges

Method

In large skillet, heat oil over medium heat; fry mushrooms, leeks and pepper until leeks are softened, about 8 minutes. Arrange salmon over top.

Meanwhile, in small bowl, combine ginger, soy sauce, sesame oil and garlic; spread over salmon. Cover and cook until salmon flakes easily when tested, about 10 minutes. Sprinkle with onion. Serve with lemon wedges.

Nutritional facts Per serving of 6-oz fillet: about

  • Sodium 239 mg
  • Protein 31 g
  • Calories 323.0
  • Total fat 18 g
  • Potassium 692 mg
  • Cholesterol 84 mg
  • Saturated fat 4 g
  • Total carbohydrate 8 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 31.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Steamed Salmon with Mushrooms and Leeks

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