Steamed Lemon Salmon and Asparagus
Be it a multitiered bamboo, electric or metal basket, a large steamer is invaluable if you're trying to reduce fat content. (Our favourite and least expensive option is the bamboo version.) For 10 more diabetes-friendly recipes that will help you lower your intake of fat and high-glycemic carbohydrates, check out Mealtimes made easy in the June 2005 issue of Canadian Living.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 236 |
| pro | 25 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 7 g |
| fibre | 2 g |
| chol | 59 mg |
| sodium | 235 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 9% |
| vit A | 7% |
| vit C | 25% |
| folate | 71% |
-
1 cup (250 mL) low-fat plain yogurt
1 lb (500 g) salmon fillets
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) lemon juice
1 lb (500 g) asparagus, trimmed
2 tbsp (25 mL) minced fresh mint
1 clove garlic, minced
1 green onion, minced
Preparation:
Set sieve lined with double layer of cheesecloth over bowl; spoon in yogurt. Cover and drain in refrigerator for 4 hours. z(Make-ahead: Refrigerate for up to 24 hours.)
Arrange salmon in steamer rack over simmering water; sprinkle with pinch each of the salt and pepper then lemon juice. Lay asparagus in second steamer rack over salmon (if using multitiered steamer) or over separate skillet or saucepan of simmering water. Cover and steam until fish flakes easily when tested, about 10 minutes per inch (2.5 cm) of thickness, and asparagus is tender, about 12 minutes.
Meanwhile, in bowl, combine drained yogurt, mint, garlic, green onion and remaining salt and pepper. Serve with fish and asparagus.
Additional Information
Source
Canadian Living Magazine: June 2005
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