Yield: 4 servings
Measure | Ingredient |
---|---|
½ cup | Chablis OR other dry white wine |
½ cup | Water |
1 \N | Salmon fillet; 3/4 lb. |
1 teaspoon | Dillweed; whole, dried |
8 smalls | Potatoes; red, quartered |
8 cups | Spinach; fresh, loosely packed, trimmed and torn |
1 can | Artichoke hearts; drained. quartered, 14 oz. can |
¼ cup | Chablis OR other dry white wine |
3 tablespoons | Water |
½ teaspoon | Dillweed; whole, dried |
3 tablespoons | Vinegar; red wine |
1 tablespoon | Mustard; dijon |
\N \N | 302 Calories |
\N \N | 29.3g Protein |
\N \N | 22.1g Carbohydrates |
\N \N | 10.1g Fat |
\N \N | 74mg Cholesterol |
\N \N | 449mg Sodium |
NUTRIENTS PER SERVING
Combine first 2 ingredients in a large skillet; bring to a boil. Add salmon, skin side down, and sprinkle with 1 teaspoon dillweed. Cover; reduce heat, and simmer 13 minutes or until salmon flakes easily when tested with a fork; remove from skillet. Using a fork, seperate salmon into bite sized pieces; and set aside. Arrange potatoes in a vegetable steamer over boiling water. Cover and steam 13 minutes or until tender. Combine salmon, potatoes, spinach and artichokes in a bowl; toss gently. Combine remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over salad; toss gently. Serve immediately.
Source: Safeway's Nutrition Awareness program, from Cooking Light Magazine Submitted By DAVID KNIGHT On 05-22-95