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Ingredientes
- 2 x 8 Oz Salmon Steaks
- 2 tsp Thai Panang Curry Base *
- 1/2 c. Chicken Broth (Skim Fat)
- 4 tsp White Wine
- 1/2 c. Thai Coconut Lowfat milk **
Direcciones
- * Use A Taste of Thai Panang Curry Base.** Use A Taste of Thai Coconut Lowfat milk. - - In a saucepan dissolve the curry base in the chicken stock. Bring to a boil. Add in the white wine and simmer for several min. Stir in coconut lowfat milk; return to a boil. Simmer for several min. Sauce will thicken slightly. Serve sauce over broiled salmon steaks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 2 servings | |
| Calories 473 | |
| Calories from Fat 269 | 57% |
| Total Fat 30.15g | 38% |
| Saturated Fat 7.35g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 205mg | 9% |
| Potassium 933mg | 27% |
| Total Carbs 2.09g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.73g | 0% |
| Protein 46.87g | 75% |
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