by dietitian and nutritionist Alison Bencke

Serve with green vegetable stacks (recipe provided)
Serves 4

• 4 fresh or frozen salmon steaks 4 oz each
• 2 cups arugula lightly steamed or chopped spinach
• 1 tablespoon of capers (optional)
• Cracked pepper

Gently fry salmon with a brush of canola oil, turning once. Make sure the steak is cooked half way before turning. Grind some black pepper over steaks. Serve on a bed of arugula with 1 teaspoon of capers on the salmon and a green vegetable stack beside.

Nutrition per serving:

180 Calories
Protein 24g
Fat 9g
Saturated fat 2g
Fiber 0.5g
Calcium 68 mg

Go back to the recipe list

Note: these tips should not replace advice from your physician. Always check with your physician before making any changes to your eating habits.

---