Thursday, August 17, 2006

Salmon Fillets with Potato Sauce




Four 3-ounce salmon fillets
1/4 cup red wine vinegar
2 tablespoons firmly packed brown sugar
3/4 cups chicken broth
1 garlic clove, minced
1 1/2 ounces instant potato flakes or fresh mashed potatos
1 tablespoon white wine vinegar
1 teaspoon minced fresh thyme leaves
Fresh thyme or chive sprigs, to garnish

1. In small saucepan, combine red wine vinegarand sugar; cook over low heat, stirring constantly, 1 minute, until sugar is dissolved. Pour vinegar mixture into 11x7" baking dish; add salmon, turning to coat. Let stand 20 minutes.

2. Preheat broiler.

3. To prepare sauce, in medium saucepan, combine broth and garlic; bring liquid to a boil. Remove from heat; stir in potato flakes, white wine vinegar and oil, stirring until mixture is smooth. Set aside.

4. Drain salmon, discarding liquid; return salmon to baking dish and sprinkle with minced thyme. Broil salmon 4' from heat 5 minutes, until fish flakes easily when tested with fork.

5. Divide potato sauce evenly among 4 plates; top each portion with 1 broiled salmon fillet. Serve garnished with thyme or chive sprigs.

18 grams of Protein per serving.





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