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Steamed Lemon Salmon and Asparagus

By The Canadian Living Test Kitchen

Tested till perfect

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Steamed Lemon Salmon and Asparagus

This recipe makes 4 servings

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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

More great recipes from this menu:

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.

Ingredients

  • 1 cup low-fat plain yogurt
  • 1 lb salmon fillets
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp lemon juice
  • 1 lb fresh asparagus, trimmed
  • 2 tbsp minced fresh mint leaves
  • 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.

Source : Canadian Living Magazine: June 2005

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