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Ingredientes
- 3 Tbsp. chickpea miso (or possibly sweet mellow white) Juice of 2 lemons
- 4 x garlic cloves peeled, chopped
- 2 x leeks cleaned thoroughly, halved both horizontally and vertically
- 2 x salmon fillets
- 4 sprg fresh cleaned dill - (to 5)
Direcciones
- Mix miso, lemon juice, and garlic in a suribachi using a grinding motion. The sauce should be the consistency of a creamy salad dressing.
- Line a stainless steel steamer basket with the leeks. Gently rinse salmon fillets in filtered water and place on bed of leeks. Pour sauce over salmon and leeks.
- Place steamer containing fish and leeks in a large pot with a half inch of filtered water. Cover, bring to a low boil, and steam for 15 to 20 min depending on thickness of steaks. Add in dill during the last 3 min.
- This recipe yields 2 servings.
- Tip: The delicious sauce with this flavorful dish goes well with long-grain boiled rice. Enjoy with a salad or possibly lightly steamed vegetables for a gourmet meal.
- Comments: Steaming salmon preserves powerful fish oils (EPA and DHA) and also contributes to a tender moist dish. Broiling, grilling, or possibly sauteing cool water fish not only destroys protective oils, but creates potent carcinogens found in burned fats.
- Breast-Protective Power Foods: Salmon, leeks, lemon juice, dill, miso, garlic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 2 servings | |
| Calories 444 | |
| Calories from Fat 241 | 54% |
| Total Fat 26.72g | 33% |
| Saturated Fat 6.06g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 126mg | 5% |
| Potassium 815mg | 23% |
| Total Carbs 7.31g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.58g | 1% |
| Protein 41.37g | 66% |
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