A spice with equal hints of citrus and pepper, cardamom is indigenous to India’s evergreen forests, and has been prized for its health benefits for centuries. Cardamom aids in digestion, detoxifies, has anti-inflammatory properties, and contains phytonutrients and antioxidants. Plus, it adds just the right amount of exotic flavor to this salmon dish. If you enjoy chai, you’ll savor this unexpected seafood dish. Whether you’re serving it up to guests or on a weeknight, you’ll be pleased with this entree’s unique flavor, medicinal properties, and, of course, its dose of omega-3’s!
Yields: 4 servings | Serving Size: 1 fillet with 1/4 of the squash and stock | Calories: 240 | Total Fat: 15 g | Saturated Fat: 7 g | Trans Fat: 0 g | Cholesterol: 76 mg | Sodium: 351 mg | Carbohydrates: 5 g | Dietary Fiber: 1 g | Sugars: 2 g | Protein: 21 g | SmartPoints: 7
- 4 (3-ounce) salmon fillets
- 1 cup chicken stock
- 2 cardamom pods
- 3-1/2 tablespoons butter
- Juice of 1/4 lemon
- 1 tablespoon dry sherry
- Salt and pepper to taste
- 1 zucchini and yellow squash, julienne and blanched
- 1/8 teaspoon salt
- Freshly ground black pepper, to taste
Preheat oven or grill to 375 degrees F.
For the sauce: In a small pot, add the chicken stock, and bring to a boil. Reduce the heat and simmer until the liquid is reduced to ¼ cup. Add the cardamom, gradually whisk in the butter, and remove from the heat. Incorporate the lemon juice and sherry and strain into a small saucepan. Season; add the zucchini and squash and set aside, keeping warm.
For the Salmon:
Brush salmon steaks with oil. Sprinkle with salt and pepper.
Place salmon in/on the oven/grill.
Cook salmon until opaque in center.
To serve, spoon some of the sauce onto a plate, place vegetables on plate; place a fillet on top of vegetables.