Lemon and Fennel Salmon Steaks 
Rating: 



(15 ratings made)
| Heart-friendly Recipe | X |
This recipe contains:
Fat: No more than 15g
Saturated Fat: No more than 5g
Cholesterol: No more than 150 mg
Sodium: No more than 250 mg
Carbohydrates: No more than 80g
Total Sugars: No more than 25g total sugars; limit to 35g in desserts
|
| Low-Sodium Recipe | X |
This recipe contains:
Sodium: No more than 200 mg
|
| Diabetes-friendly Recipe | X |
This recipe contains:
Fat: No more than 15g
Saturated Fat: No more than 5g
Cholesterol: No more than 300 mg
Sodium: No more than 1000 mg
Carbohydrates: No more than 50g
Total Sugars: No more than 25g total sugars; limit to 35g in desserts
|
| Low-Carb Recipe | X |
This recipe contains:
Carbohydrates: No more than 45g
Total Sugars: No more than 25g total sugars; limit to 35g in desserts
|
| Dairy-Free Recipe | X |
|
This recipe contains no milk or milk products, no casein or whey.
|
| Gluten-Free Recipe | X |
|
This recipe contains no gluten containing ingredients or products.
|
Serves: 4 person(s)
Preparation Time: 5 mins
Cooking Time: 10 mins
Extra Time: 2 hrs (for marinating)
Incorporate the fresh taste of fennel into your cooking with this delicious, easy-to-make recipe.
Ingredients:
1 lemon, juiced
2 tsp olive oil
3 Tbsp chopped, fresh fennel fronds
1 tsp fennel seeds
4 salmon steaks
1 dash each of salt and pepper
4 lemon wedges or slices (to garnish)
Directions:
Combine the lemon juice and olive oil in a bowl, and combine with the fennel fronds and seeds. Pour the mixture over the salmon steaks, covering them generously with the marinade. Sprinkle with salt and pepper. Place in the fridge for two hours.
Spray a non-stick frying pan with cooking spray. Lightly fry the salmon for three to four minutes on each side or until cooked to your liking. Serve with the lemon wedges.
Variations:
Grill or barbecue the salmon steaks. Serve with your choice of steamed vegetables or salad.
Serving suggestions are not included in the nutritional analysis.
Author:
Family Health Network