Poached Salmon with Spinach

Adapted from the American Heart Association Quick And Easy Cookbook

Serves 4

2 to 3 (6 oz each) salmon fillets

1 1/2 cups water

1/2 cup dry white wine or water

2 green onions, sliced

1 bay leaf

1/2 of a 10-ounce package frozen no-salt-added chopped spinach

1/8 teaspoon ground nutmeg

1/4 cup shredded part-skim mozzarella cheese

black pepper

Lemon slices (optional)

• Cut salmon into 4 pieces, rinse, and pat dry. Set aside. In a large skillet, combine water, wine, green onions and bay leaf. Over high heat, bring just to a boil. Carefully add salmon and return to a boil. Reduce heat, cover and simmer 8 to 10 minutes, or until fish flakes easily with a fork.


• Remove fish and pat it dry with paper towels. Meanwhile, cook spinach according to package directions. Drain well, squeezing out moisture. Stir in nutmeg.


• Preheat broiler. Place fish on a broiler-proof serving platter or on the rack of an unheated broiler pan. Top with spinach mixture, sprinkle with cheese and season with pepper. Broil 4 inches from the heat for 1 to 2 minutes, or until cheese melts. Garnish with lemon slices, if desired.

Calories 190, Protein: 27 g, Carbohydrates 2 g, Total Fat 8 g, Saturated Fat 2 g, Polyunsaturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 47 mg, Sodium 110 mg