This month's recipe

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Poached Salmon with Spinach
Serves 4

Ingredients:

  • 1 pound salmon fillets
  • 1 1/2 cups water
  • 1/2 cup dry white wine or water
  • 2 green onions, sliced
  • 1 bay leaf
  • 1/2 of a 10-ounce package frozen
    no-salt-added chopped spinach
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup shredded part-skim
    mozzarella cheese
  • Freshly ground black pepper
  • Lemon slices (optional)

Directions:

Cut salmon into 4 pieces, rinse, and pat dry. Set aside. In a large skillet, combine water, wine, green onions and bay leaf. Over high heat, bring just to a boil. Carefully add salmon and return to a boil. Reduce heat, cover and simmer 8 to 10 minutes, or until fish flakes easily with a fork.

Remove fish and pat it dry with paper towels. Cut each salmon steak in half, removing as much of the bone, cartilage and skin as possible.

Meanwhile, cook spinach according to package directions. Drain well, squeezing out moisture. Stir in nutmeg.

Preheat broiler. Place fish on a broiler-proof serving platter or on the rack of an unheated broiler pan. Top with spinach mixture, sprinkle with cheese and season with pepper. Broil 4 inches from the heat for 1 to 2 minutes, or until cheese melts. Garnish with lemon slices, if desired.

Calories: 190, Protein: 27 g, Carbohydrates: 2 g, Total Fat: 8 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 3 g, Cholesterol: 47 mg, Sodium: 110 mg

Reprinted with permission from the American Heart Association Quick And Easy Cookbook, Copyright 1995 by the American Heart Association. Published by Times Books, a division of Random House, Inc.