Ingredients
Directions
Tips
Tips: Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population. For more information, visit Monterey Bay Aquarium Seafood Watch, seafoodwatch.org.
Depending on how your side of salmon was prepared at the market, small white pin bones may still be in the fillet. We suggest removing them before you cook the fish. To remove the bones, place your hand underneath the fillet to bend it up slightly, exposing the row of bones running down the length–they will poke out of the flesh and point at an angle toward the wider end of the fillet. Grasp each bone with a clean pair of tweezers or needle-nose pliers and gently pull it out in the direction of the wide end of the fillet.
Nutrition Facts
Per Serving:
248 calories; protein 34.8g; carbohydrates 3.1g; dietary fiber 0.9g; sugars 1.6g; fat 9.9g; saturated fat 2g; cholesterol 79.5mg; vitamin a iu 1083.7IU; vitamin c 12mg; folate 32.3mcg; calcium 85.5mg; iron 1.3mg; magnesium 59.1mg; potassium 799.4mg; sodium 367.5mg; thiamin 0.1mg.
Exchanges:1 Vegetable, 5 Lean Meat
