Steamed Ocean Trout Or Salmon With Suchi Salad Low Fat Recipes

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OVEN STEAMED OCEAN TROUT WITH CAPERS



Oven Steamed Ocean Trout With Capers image

I adapted this recipe from a Low fat Australian woman's weekly. It was so tasty, I just had to share

Provided by Jane Gib

Categories     Trout

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

4 (200 g) ocean trout fillets
2 tablespoons lemon juice
1 tablespoon drained capers, chopped
2 teaspoons dill, chopped
4 kg potatoes, thickly sliced
salt and pepper
2 garlic cloves, chopped small
parsley

Steps:

  • preheat oven to moderately hot.
  • Boil or steam the potatoes until tender, then set aside to serve with the fish.
  • Meahwhile place each fish fillet on a piece of aluminium foil, enough to cover and enclose the fish.
  • top each fillet with equal amounts of juice, capers, dill, garlic salt and pepper.
  • close the aluminium foil over the individual fillets. place on an oven tray and bake for 20 min, or until fish is cooked.
  • unwrap, place the fillet on a plate and sprikle with the parsley.

Nutrition Facts : Calories 982.7, Fat 8.2, SaturatedFat 2.3, Cholesterol 166, Sodium 240.1, Carbohydrate 176, Fiber 22.1, Sugar 8, Protein 53.9

EASY STEAMED SALMON WITH VEGETABLES



Easy Steamed Salmon with Vegetables image

Chase and I were in a hurry tonight because we need to go on a 6-mile walk after dinner. So I need to do something very fast and that would fuel us enough for the walk ahead. And this is what I knew could do the job, and fill all my health goals at the same time. By the way, this one is really halfway homemade.

Provided by L'amore il Cibo

Categories     Salmon Fillets

Time 25m

Yield 4

Number Of Ingredients 5

4 tablespoons hoisin sauce
2 teaspoons Sriracha sauce
1 (16 ounce) package frozen stir-fry vegetables
2 (8 ounce) salmon fillets, thawed if frozen
1 tablespoon oil

Steps:

  • Combine hoisin and Sriracha in a small bowl; mix well with a fork.
  • Place a steamer in water in a stir-fry wok; bring water to a boil.
  • Place salmon on the steamer and baste with hoisin mixture. Cover and cook until fish flakes easily with a fork, 7 to 10 minutes. Transfer salmon to a plate; remove steamer.
  • Empty water and heat oil in the wok over high heat. Add stir-fry vegetables with any leftover hoisin mixture; cook until tender, about 5 minutes. Serve with salmon.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 16 g, Cholesterol 66.9 mg, Fat 16.4 g, Fiber 2.9 g, Protein 25.5 g, SaturatedFat 3.1 g, Sodium 717.4 mg, Sugar 6.7 g

STEAMED SALMON SALAD WITH GRAPEFRUIT-GINGER DRESSING



Steamed Salmon Salad with Grapefruit-Ginger Dressing image

It's tough to find a better source of heart-healthy omega-3 fatty acids than salmon. Add greens, grapefruit, and avocado, and you're well on your way to your 5 a Day.

Yield Makes 4 servings

Number Of Ingredients 11

1 lb salmon fillet, cut in half (to fit in a steamer basket)
1 tsp ground cumin
Juice from 2 limes (about 1/4 cup)
8 cups mixed baby greens
1 avocado, thinly sliced
1 pink grapefruit, pith and peel removed, segments separated
1/2 cup bean sprouts, thoroughly washed
5 tbsp grapefruit juice
2 tbsp olive oil
1/4 cup white-wine vinegar
1 tbsp chopped fresh ginger

Steps:

  • Season fish with salt, pepper, cumin, and lime juice and steam in a bamboo steamer or a pot with a steamer insert until tender, about 3 minutes per side. Set aside 10 minutes to cool. Mix dressing ingredients in a small bowl. With a fork, coarsely flake the fish; toss with greens and just enough dressing to lightly coat leaves. Divide among 4 plates. Arrange avocado slices and grapefruit sections on top of each salad and drizzle lightly with dressing. Top with bean sprouts.

THAI STYLE STEAMED OCEAN TROUT



Thai Style Steamed Ocean Trout image

an infusion of thai herbs and a beautiful cut of fish, create a tempting, low fat meal for dinner or lunch

Provided by jana_kloots

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

250 g ocean trout fillets (per person)
2 kaffir lime leaves, roughly chopped (or 5 cm of lemongrass root)
2 cm knob fresh ginger, chopped into matchsticks
2 garlic cloves, chopped roughly
1 bunch fresh coriander, chopped with 5 cm of root stalk left intact (with roots)
2 small chilies, chopped with seeds
3 spring onions, cut into wedges
1/4 cup soy sauce
1 tablespoon fish sauce
1/2 teaspoon sesame oil
1 liter boiling water

Steps:

  • in a double boiler, pour the water, soy sauce, fish sauce and sesame oil. bring to the boil.
  • add the ginger, garlic, sping onions, coriander roots, continue to boil for 5 minutes to infuse flavours.
  • put a plate big enough to hold the fish into a steaming basket, which will sit on top of the broth mixture.
  • place the fish on plate, skin side up.
  • cover the skin with the chopped corriander (leaves and roots) and the chillies.
  • put steaming basket on top of the broth and cover. allow to steam for 10-12 minutes depending on how well cooked you like your fish.
  • strain the stock and set aside. garnish the fish with boiled ingredients. season with salt and pepper.
  • reduce some of the broth and serve over fish.
  • best served with steamed jasmine rice.

Nutrition Facts : Calories 124.7, Fat 4.8, SaturatedFat 0.8, Cholesterol 36.2, Sodium 1394, Carbohydrate 4.6, Fiber 0.8, Sugar 1.9, Protein 15.8

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