Steamed Ocean Trout Or Salmon With Suchi Salad Low Fat Recipes
SALMON SUSHI SALAD
A light lunch or dinner, this salmon salad is a homemade version of your favourite sushi platter, with edamame beans, avocado and pomegranate seeds
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 12
Steps:
- Rinse the sushi rice really well and put in a small saucepan covered with 200ml cold water. Bring to the boil, then simmer for 10 mins with the lid on. Remove from the heat and keep the lid on for 15 mins before transferring to a serving bowl.
- Meanwhile, pour boiling water over the edamame and leave to defrost until the rice is cooked. To make the dressing, combine all the ingredients, then set aside.
- Heat the sesame oil in a non-stick pan and add the nori. Cook for 1-2 mins on a medium heat until crisp.
- To assemble the salad, drain the edamame, then tip onto the rice along with the pomegranate seeds and salmon. Fan out the avocado slices on top and sprinkle over the black sesame seeds. Drizzle over the dressing and top with slices of sushi ginger, if you like.
Nutrition Facts : Calories 862 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.5 milligram of sodium
STEAMED SALMON SALAD WITH GRAPEFRUIT-GINGER DRESSING
It's tough to find a better source of heart-healthy omega-3 fatty acids than salmon. Add greens, grapefruit, and avocado, and you're well on your way to your 5 a Day.
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Season fish with salt, pepper, cumin, and lime juice and steam in a bamboo steamer or a pot with a steamer insert until tender, about 3 minutes per side. Set aside 10 minutes to cool. Mix dressing ingredients in a small bowl. With a fork, coarsely flake the fish; toss with greens and just enough dressing to lightly coat leaves. Divide among 4 plates. Arrange avocado slices and grapefruit sections on top of each salad and drizzle lightly with dressing. Top with bean sprouts.
THAI STYLE STEAMED OCEAN TROUT
an infusion of thai herbs and a beautiful cut of fish, create a tempting, low fat meal for dinner or lunch
Provided by jana_kloots
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- in a double boiler, pour the water, soy sauce, fish sauce and sesame oil. bring to the boil.
- add the ginger, garlic, sping onions, coriander roots, continue to boil for 5 minutes to infuse flavours.
- put a plate big enough to hold the fish into a steaming basket, which will sit on top of the broth mixture.
- place the fish on plate, skin side up.
- cover the skin with the chopped corriander (leaves and roots) and the chillies.
- put steaming basket on top of the broth and cover. allow to steam for 10-12 minutes depending on how well cooked you like your fish.
- strain the stock and set aside. garnish the fish with boiled ingredients. season with salt and pepper.
- reduce some of the broth and serve over fish.
- best served with steamed jasmine rice.
Nutrition Facts : Calories 124.7, Fat 4.8, SaturatedFat 0.8, Cholesterol 36.2, Sodium 1394, Carbohydrate 4.6, Fiber 0.8, Sugar 1.9, Protein 15.8
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