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olive oil
1 medium onion, minced
1 12-oz jar roasted red peppers, drained
and chopped
3 Tbsp. evaporated skim milk
2 tsp. fresh minced oregano (or 1 tsp. dried)
Fresh ground pepper and salt to taste
1. Combine the lemon juice and olive oil and brush over the salmon. Let the salmon sit at room temperature for 10 minutes.
2. To make the sauce, heat the oil in a small skillet over medium-high heat. Add the onion and saute for 5 minutes.
3. In a blender, puree the onions with the roasted red peppers. Add the evaporated milk and oregano. Season with pepper and mix well.
4. Place the salmon on a broiler rack set 6 inches from the heat source. Broil the salmon for about 10 minutes until the salmon is tender.
5. Heat the sauce in a small saucepan. To serve, place a small pool of sauce on a dinner plate. Top with a 3-oz salmon fillet. Spoon some sauce on top. Repeat with all fillets.
NUTRITION FACTS: Servings 6, Serving Size 3 oz salmon with 2 to 3 Tbsp. sauce, Preparation time 15 minutes,
Monounsaturated Fat Exchange 1, Lean Meat Exchanges 3, Vegetable Exchange 1, Calories 240, Calories from Fat 116, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 77 mg, Sodium 168 mg, Carbohydrate 5 g, Dietary Fiber 1 g, Sugars 3 g, Protein 25 g