Salmon Steaks with Herb Dressing

Name: Salmon Steaks with Herb Dressing
Cook time: 18 min
Yield: 6

Diet Types:

Diabetes Dialysis

Portions: 6

Serving Size: 3-1/2 ounce salmon steak with 2-1/2 tablespoons dressing

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Ingredients

3/4 cup mayonnaise
3 tablespoons buttermilk
3 tablespoons fresh dill weed
1 tablespoon fresh chives
2 lemons
1 medium onion
10 whole black peppercorns
3 sprigs parsley
2 bay leaves
1/2 teaspoon salt
2 pounds salmon steaks

Nutrients per serving

Calories 398

Protein 28 g

Carbohydrates 3 g

Fat 30 g

Cholesterol 77 mg

Sodium 391 mg

Potassium 515 mg

Phosphorus 309 mg

Calcium 66 mg

Fiber 0.4 g

Preparation

Cut one lemon into 6 wedges and set aside. Zest 1/2 teaspoon from peel of the other lemon. Juice lemon for 5 tablespoons. Slice onion and chop parsley and dill weed.
For dressing, in a small mixing bowl combine mayonnaise or salad dressing, buttermilk, 2 tablespoons dill weed, chives, lemon zest, and 1 tablespoon lemon juice. Cover and chill at least one hour.
In a 12" skillet combine 1-1/2 cups water, remaining 4 tablespoons lemon juice, onion, peppercorns, parsley, bay leaves, and salt. Bring to a boil; add salmon steaks. Cover; simmer 8 to 12 minutes (12 to 18 minutes for frozen) or until fish just flakes easily when tested with a fork.
Serve salmon steaks topped with dressing. Garnish with remaining dill weed and lemon wedges.

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Renal and renal diabetic food choices

4 meat
3 fat

Carbohydrate choices

Helpful hints

You will need 6 salmon steaks , cut 1 to 1-1/4" thick (about 2 pounds).
For a lower protein diet, reduce the serving size to 1/2 salmon fillet, about 1-3/4 to 2 ounces cooked.
Use fat-free mayonnaise to reduce fat to 8 grams per serving.

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Submitted by:

DaVita dietitian Brenda from Washington.

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