Broiled Salmon with Peppercorn-Lime Rub
Spice up fish night by giving salmon a delectable 4-ingredient rub before cooking. A quick quinoavegetable salad rounds out the meal. 4 servings (serving size: 1 fillet) Ingredients 4 (6-ounce) salmon fillets (about 3/4 inch thick) Cooking spray 2 teaspoons grated lime rind 1/2 teaspoon kosher salt 1/2 teaspoon cracked black pepper 1 garlic clove, minced Lime wedges (optional) Preparation 1. Preheat broiler. 2. Place fish, skin sides down, on a broiler pan coated with cooking spray. Combine remaining ingredients except lime wedges; sprinkle over fish. Broil 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lime wedges, if desired. Quinoa-vegetable salad: Combine 1 1/4 cups fat-free, less-sodium chicken broth and 3/4 cup uncooked quinoa in a medium saucepan; bring mixture to a boil. Cover and simmer 12 minutes or until liquid is
almost absorbed. Stir in 1 1/2 cups chopped zucchini and 1/2 cup chopped red bell pepper. Cover and cook 5 minutes or until liquid is absorbed. Remove from heat. Stir in 2 tablespoons chopped fresh chives, 2 teaspoons extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Nutritional Information Amount per serving Calories: 318 Fat: 18.5g Saturated fat: 3.7g Monounsaturated fat: 6.6g Polyunsaturated fat: 6.7g Protein: 34.1g Carbohydrate: 2.2g Fiber: 0.6g Cholesterol: 100mg Iron: 0.8mg Sodium: 336mg Calcium: 28mg