Salmon with Peanut Sauce over Broccoli Salad
7.0g
Net Carbs
37.0g
Protein
19.7g
Fat
1.4g
Fiber
362
Calories
Ingredients:
- 1 1/2 fluid ounces Chicken Broth
- 1/2 teaspoon Ginger
- 1 tablespoon Tamari Soybean Sauce
- 1/2 teaspoon Garlic
- 4 cup flowerets Broccoli Flower Clusters
- 1 tablespoon Sherry - Holland House (cooking wine) 2 Tblsp
- 2 teaspoons Sucralose Based Sweetener (Sugar Substitute)
- 4 cups Spring Mix Salad
- 3 tablespoons Peanut Butter
- 2 tablespoons Real Mayonnaise
- 1 1/2 teaspoons Sriracha Hot Chili Sauce
- 20 ounces boneless, raw Salmon
Directions:
- 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.
- 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.
- Cook or steam broccoli until crisp but tender.
- Toss mesclun and broccoli with 1/4 cup peanut sauce. Divide on four plates.
- Top each salad with a piece of fish. Drizzle remaining sauce over all.
