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Science Healthnotes

Broiled Salmon with Lemon Dill Sauce

Related recipes: Citrus, Easy, Fish, Herbs, Low-Carb, Low-Sugar, Main Dishes, Salmon, Seafood, Summer

Make it a Meal

Add these dishes to make a full meal:

Moroccan Chicken Soup

Couscous Salad

Coconut Glace

Wine Pairings

A quick recipe that’s so delicious you could serve it to company. Fresh fish is the key to a great fish dish. Serve with a baked potato, rice or pasta and a green salad.

Preparation facts

Yield: 4 servings

Ingredients

2 Tbs (30g) light mayonnaise

2 Tbs (30mL) lemon juice, freshly squeezed

1 tsp (5g) Dijon mustard

3/4 tsp (1g) dill weed, dried

1 tsp (4g) freshly ground black pepper

1 1/2 lbs (680g) salmon steaks, (four 6-ounce steaks)

1 lemon, cut into wedges

Directions

Preheat oven using the broiler setting.

Sprinkle pepper evenly over both sides of salmon.

Prepare sauce by combining mayonnaise, lemon juice, mustard, and dill weed in a small bowl; stir with a wire whisk until blended. Set sauce aside.

Place salmon on a broiler pan coated with vegetable oil spray. Broil 3 minutes on each side or until fish flakes easily.

Portion steaks on plates and spoon sauce over salmon. Garnish with lemon wedges.

Nutrition facts

Serving Size 1 serving

Calories 338

Calories from Fat 188 (56%)

% Daily Value*

31%Total Fat 20g

28%Saturated Fat 5.7g

Polyunsaturated Fat 4.8g

Monounsaturated Fat 7.5g

29%Cholesterol 88mg

7%Sodium 156mg

20%Potassium 716mg

1%Total Carbohydrate 3g

1%Dietary Fiber 0.3g

Sugars 1g

Sugar Alcohols 0g

68%Protein 34g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Learn more about Aisle7.

Learn more about the authors of Aisle7 products.

The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires February 2010.

*The information in this newsletter is for educational use only. Do not attempt to self-diagnose or treat any condition. Please consult your healthcare practitioner if you believe you may have any of the signs or symptoms discussed above before using any of the nutrients discussed.

You should also consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.

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