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Salmon with Peanut Sauce over Broccoli Salad

Prep time: 15 minutes
Cooking time: 17 minutes

Recipe style: Asian
Phase Choice:

How many servings? Nutritional Information per serving

CALCULATE

Net Carbs: 5.1 Fiber: 4.5 Protein: 37.5 Fat: 22.5 Calories: 382.5

Servings Quantity: 4

Please note: When changing this recipes servings, the directions and nutritional information will refer to the original serving size.

Ingredients

3 Tablespoons unsweetened peanut butter
3 Tablespoons chicken broth
2 Tablespoons mayonnaise
1 Tablespoon tamari
1 Tablespoon dry sherry or sake
1 1/2 Teaspoons Asian hot chilli garlic sauce
1/2 Teaspoon peal and grated fresh ginger
1 garlic clove, pushed through a press
2 Teaspoons granular sugar substitute (sucralose)
20 Ounce-weights center cut salmon fillets( 4 5-to-6-pounds each) with skin
4 Cups baby greens, lightly packed
4 Cups broccoli florets, cooked until crisp-tender

Directions

Purée Peanut Sauce ingredients in 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.

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