Ingredients
1
fillet wild salmon (about 6 ounces), skin on
1
/2 teaspoon salt
1
can (15 ounce) white beans, drained and rinsed
1
medium tomato, diced (about 1 cup)
1
carrot, peeled and grated (about 1/4 cup)
2
cloves garlic, finely chopped
1
/4 cup fresh basil (or tarragon)
1
tablespoon balsamic vinegar
1
tablespoon olive oil
1
/4 teaspoon freshly ground black pepper
16
lowfat whole-grain crackers, such as Ryvita
Need to make a substitution?
Preparation
Fill a large saucepan with water. Bring to a rolling boil. Remove from heat, add salmon and salt and cover. Let stand until salmon is no longer translucent in the center but still dark pink and tender, 8 to 10 minutes. Remove salmon and discard skin. Transfer to a bowl and break up with a fork. Add beans, tomato, carrot, garlic, basil, vinegar, oil and pepper. Stir to combine. Separate into 2 small plastic containers. (Salmon will keep for up to 2 days.) Bring 1 container and 8 crackers for lunch. Spoon onto crackers right before eating.
Nutrition Per Serving
Nutritional analysis per serving: 434 calories (with crackers)
15.8 g fat (3 g saturated)
38.3 g carbs
13.7 g fiber
41.8 g protein
#### Nutritional analysis provided by Self