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| This dinner is very low in calories with a side roll and fruit salad. We like this when the weather is hot and don't feel that hungry. Start by poaching your salmon filet earlier in the day and keep it chilled in the refrigerator. |
Yesterday boasted 100+ degree weather here in the Bay Area. My family needed a supper that wouldn't heat up the kitchen and was cool to eat.
A shredded vegetable salad tossed with lime vinaigrette and topped with poached salmon seemed like a good idea. The salmon was cooked early in the day and kept chilled. Served with fresh fruit and a whole grain roll, this was super simple and refreshing.
Serves: 1
Place a 3 or 4 ounce salmon filet in a medium-sized skillet and add enough water to cover. Simmer for about 7 minutes or until cooked through. Don't overcook if you can help it or it may dry out.
The vegetable salad was comprised of what was in the refrigerator. Using a vegetable peeler, I shredded a small peeled cucumber and a carrot and added it to a bowl. A thinly sliced whole baby Bok choy was next. Finally a handful of chopped parsley. This was tossed with 1/2 of a large lime squeezed, a tablespoon or so of canola oil, and sea salt and pepper to taste. Extra lime was sliced and served with the salmon.
Calories for 3 ounces of poached salmon, the shredded salad, a cup of chopped fruit (watermelon, canary melon, and pineapple), and a whole grain roll comes to about 440. Vitamin C and B12 requirements are met for the day and a quarter of your potassium needs are met. This meal is also high in selenium which is good for your eyes, as well as Vitamin A.
Experiment with veggies you like and are in season, add a little protein, and voila(!) you have the start of a healthy meal. Have fun!
- Kim Fielding
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