Poached Salmon on Zucchini

Yield: 4 servings

Exchanges per serving:
3 Lean Meat
1 Vegetable

Per serving:
Calories 216
Carbohydrate 3.7g
Protein 25.8g
Fat 10.5g
Cholesterol 77mg
Fiber 0.6g
Sodium 221mg


4 4-ounce salmon steaks (½-inch thick)
½ cup skim milk
2 tablespoons water
¼ teaspoon chicken-flavored bouillon granules
3 medium zucchini (about 1 pound)
¼ teaspoon salt
¾ teaspoon minced fresh basil
1 teaspoon poppy seeds
Fresh basil sprigs (optional)


1. Place salmon in a large nonstick skillet coated with cooking spray. Combine milk, water, and bouillon granules; pour over salmon.

2. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until fish flakes easily when tested with a fork. Remove fish from skillet; set aside, and keep warm. Wipe skillet with a paper towel.

3. Using a vegetable peeler, cut zucchini lengthwise into thin strips. Coat skillet with cooking spray. Place over medium-high heat until hot. Add zucchini, salt, and minced basil; saute until tender. Add poppy seeds; toss lightly.

4. Transfer zucchini to a serving platter. Top with salmon. Garnish with basil sprigs, if desired.


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