Recipe: Nutrition
Dairy-free
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Heart-Healthy
Kosher
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Low-Sugar
Directions
Prep Time
15 minutes
Cook Time
55 minutes
Ready in
1 hour, 10 minutes
- For the Wild Rice Salad: In a medium saucepan bring 3 cups water to boiling. Add rice; cover and reduce heat to low. Simmer, covered, 40 minutes or until tender; drain.
- Place rice in a large bowl. Add vinegar and oil; toss well. Add spinach, cucumber, tomatoes, garlic, dill, and freshly ground black pepper to taste; toss. Set aside until ready to serve.
- For the Salmon: Preheat broiler. Coat a broiler pan with nonstick cooking spray. Season fillets with paprika and red pepper flakes, and drizzle with lemon juice. Place fillets on broiler pan. Broil 5 inches from heat source 7 to 10 minutes or until fish flakes easily with a fork. Serve with Wild Rice Salad.
Nutritional Information
Serving Size
1
Per Serving
Calories 361, Calories Fat 97, Total Fat 11g, Saturated Fat 2g, Cholesterol 53mg, Sodium 89mg, Carbohydrate 38g, Protein 28g
Serving Size | 1 |
Calories | 361 |
Calories Fat | 97 |
Calories (fat) extra | 27 |
Total Fat | 11g |
Total Fat (extra) | 17 |
Saturated Fat | 2g |
Saturated Fat (extra) | 11 |
Cholesterol | 53mg |
Cholesterol (extra) | 18 |
Sodium | 89mg |
Sodium (extra) | 4 |
Potassium | 470mg |
Carbohydrate | 38g |
Carbohydrate (extra) | 13 |
Fiber | 4g |
Fiber (extra) | 16 |
Sugars | 2g |
Protein | 28g |
Omega3 | 1g |
Vitamin A | 3485IU |
Vitamin A (extra) | 70 |
Vitamin C | 27mg |
Vitamin C (extra) | 47 |
Iron | 2mg |
Iron (extra) | 14 |