Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Sake | 1 oz (30ml) | 39 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 tablespoons unsweetened peanut butter
- 3 tablespoons chicken broth
- 2 tablespoons mayonnaise
- 1 tablespoon lite soy sauce
- 1 tablespoon dry sherry or sake
- 1 1/2 teaspoons Asian hot chili garlic sauce
- 1/2 teaspoon peeled and grated fresh ginger
- 1 small garlic clove, pushed through a press
- 2teaspoons granular sugar substitute
- 4 (5 to 6 ounces each) center-cut salmon fillets with skin
- 4 cups lightly packed mesclun (baby greens)
- 4 cups broccoli florets, cooked until crisp-tender
- =
Directions
1. Puree Peanut Sauce ingredients in blender until smooth.
2. Heat oven to 300°F. Line jelly-roll pan with aluminum foil. Place fish skin side down on pan. Bake 17 to 18 minutes until fish flakes easily with fork and center is still slightly rosy.
3. Toss mesclun and broccoli with 1/4 cup peanut sauce. Divide on four plates. Top each salad with a piece of fish. Drizzle remaining sauce over all.