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Recipe Tags

Bake Fish

Nutrients per serving

  • Calories  260
  • Protein  25 g
  • Carbohydrates  2 g
  • Fat  17 g
  • Cholesterol  51 mg
  • Sodium  188 mg
  • Potassium  670 mg
  • Phosphorus  324 mg
  • Calcium  55 mg
  • Fiber  0.9 g

Salmon and Summer Squash with Dill Vinaigrette

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe submitted by DaVita renal dietitian Trish from California.

Portions: 4     Serving size: 3 ounces salmon + 1/2 cup squash

Ingredients

  • 1 tablespoon shallot
  • 2 tablespoons fresh dill weed
  • 2 medium crookneck squash
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon black pepper
  • 1 pound salmon fillets
  • 1/4 teaspoon salt

Preparation

  1. Chop shallot and dill weed. Cut squash into thin sticks 1/4″ x 2-1/2″.
  2. In a salad dressing bottle, combine shallot, dill weed, vinegar, 2 tablespoons olive oil and 1/4 teaspoon pepper. Set aside.
  3. Rub salmon fillet with oil and season with pepper. Spray a nonstick skillet with cooking spray and heat over medium heat. Add salmon fillet, skin side down, and cook for 3-5 minutes; turn and cook 3-5 minutes or until cooked through and opaque.
  4.  In a separate skillet heat 1 tablespoon olive oil over medium-high heat. Add crookneck squash, salt and 1/4 teaspoon pepper. Stir-fry for 3-4 minutes until squash is tender-crisp.
  5. Remove skin from salmon filet and cut fillet into 4 portions. Arrange salmon and squash on a serving plate. Drizzle with vinaigrette and serve.

Renal and renal diabetic food choices

  • 3 meat
  • 1 vegetable, medium potassium

Carbohydrate choices

0

Helpful hints

  • Use any variety of summer squash.
  • Serve with steamed rice to complete the meal.
  • Salmon is a great source of omega-3 fatty acids.
  • Adjust the fish portion to match your meal plan if you are on a lower protein diet.
 

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