This recipe features nutrient packed salmon. Salmon is a great source of omega-3 fatty acids which can help to reduce inflammation and protect against many diseases. Salmon is also a lean protein, which means it can help to build and repair muscle that is commonly lost during cancer treatment. Try adding veggies such as squash, mushrooms, onions, or peppers to your salmon skewers to boost the antioxidant and fiber content.
This delicious recipe comes from MD Anderson.
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup fresh flat-leaf parsley leaves
1/4 cup fresh basil
1/4 cup capers, drained
2 tsp. grated lemon rind
2 tsp. fresh lemon juice
1 garlic clove, minced
2 and 1/2 tbsp. extra virgin olive oil, divided
2 pounds skinless, boneless salmon fillets, cut into 1-inch chunks
1/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper
4 cups hot cooked orzo
Parsley sprigs (if desired)
- Prepare grill.
- Combine first 7 ingredients (cheese through garlic) in food processor. Add 1 ½ tablespoons oil to herb mixture; process until smooth, scraping sides. Set aside.
- Thread fish evenly on each of 16 skewers. Brush fish with remaining 1 tablespoon oil; sprinkle evenly with ¼ teaspoon salt and pepper. Arrange skewers on grill rack coated with cooking spray; grill 1 minute on each side or until desired degree of doneness. Remove skewers from grill, and keep warm.
- Combine orzo and remaining ¼ teaspoon salt, and toss well. Place ½ cup orzo on each of 8 plates. Place 2 salmon skewers on top of each plate of orzo. Garnish each plate with 1 tablespoon of the herb mixture. Garnish with parsley sprigs if desired.
Calories: 407, Total fat: 12.7 grams, Saturated fat: 2.6 grams, Carbohydrates: 43.3 grams, Protein: 29.2 grams,Fiber: 2.1 grams, Iron: 3 mg, Cholesterol: 58 mg, Sodium: 398 mg ,Calcium: 87 mg