Baked Salmon with Watercress Mayonnaise

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This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

4 servings Watercress Mayonnaise
2 tbsp white vermouth 30 mL
4 sprigs fresh thyme, chopped 2 g
550 g salmon fillet, cut into 4 pieces
1/4 tsp salt
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1 tbsp Italian parsley, fresh 5 g
aluminum foil

Method

  1. Heat the vermouth and thyme in a small saucepan over medium heat. Let it cool for 10 minutes.
  2. Filter through a fine strainer placed over a bowl. Cut two aluminum foil rectangles that are 40 inches (about 1 m) long and stack them onto a baking sheet.
  3. Oil the foil and place the salmon on it, skin side down. Season with salt, sprinkle with lemon juice and place sprigs parsley over the fish.
  4. Drizzle the vermouth mixture over it. Fold the aluminum foil over the salmon by pinching the edges together in order to seal them and to form a pocket.
  5. Bake in the bottom third of a preheated oven at 400 °F (200 °C) for 25 minutes or until the salmon flesh flakes easily with a fork. Discard the thyme or parsley and serve hot or cold with the watercress mayonnaise.

Observations

N.B. The lemon juice partially inhibits the formation of glycotoxins.

Nutrition Facts Table

per 1 serving (120 g)

Amount

% Daily Value

Calories

290

Fat

17 g

26 %

Saturated 2.9 g
+ Trans 0 g

15 %

Cholesterol

110 mg

Sodium

280 mg

12 %

Carbohydrate

2 g

1 %

Fibre

0 g

1 %

Sugars

0 g

Net Carbs

2 g

Protein

28 g

Vitamin A

15 %

Vitamin C

13 %

Calcium

3 %

Iron

7 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin B6, Vitamin D, Vitamin K
Good source of  :
Vitamin B2, Vitamin E
Source of  :
Iron, Magnesium, Omega-3, Omega-6, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin C, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 0
Meat and Alternatives 3 ½
Fats 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Kosher | Source of Omega-3 | High Vitamin D

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