- Skill Level: Intermediate
- Serves: 4
- Start to Finish: under 30 minutes
- Prep: 15 minutes
- Cook: 15 minutes
- 452mg Sodium
- 41g Carbs
- 7g Fiber
- 17g Fat
- 4g Saturated Fat
- 1g Sugars
- 31g Protein
- 89mg Calcium
- 3mg Iron
A fresh, light way to serve this power food, high in protein and omega-3 oils.
- 1 cup uncooked kasha
- 1 medium lemon
- 1 teaspoon lemon zest
- 1 pound thick salmon fillets
- 1 bunch fresh asparagus
- 1/2 cup nonfat sour cream
- 3 tablespoon fresh dill, chopped
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper to taste
1. In a covered saucepan, simmer the kasha in 2 cups of water for 10 to 12 minutes (add water as needed), until kernels are tender and the liquid is absorbed. Add juice from the lemon and 1 teaspoon zest; set aside.
2. Meanwhile, in a large pot, add enough cold water to just cover the salmon. Bring to a boil; immediately remove from the heat. Let stand for 10 minutes.
3. Trim the asparagus ends. Blanch stalks in boiling water for 2 minutes, until crispy-tender. Drain, rinse in cold water. Set aside.
4. In a small bowl, whisk sour cream, dill, and Dijon mustard together.
5. Remove salmon from the water. Add salt and pepper to taste. Serve warm or chilled with the dill cream, asparagus, and kasha.
*Nutritional information includes 1/8 teaspoon of added salt per serving.