Baked Salmon with Roasted Asparagus on Cracked Wheat Bun

Appropriate for CKD, Diabetes

Baked Salmon with Roasted Asparagus on Cracked Wheat Bun

Serves 4
3 oz. Per Serving

Ingredients:

16 oz. fresh salmon fillet
1 tablespoon lemon juice
1 tablespoon Butter Buds®
12 oz. fresh asparagus spears (woody stems removed), washed
1 tablespoon olive oil
4 cracked wheat or whole grain hamburger buns, toasted

Directions:

Preheat oven to 400°F. Place asparagus spears on a cookie sheet and spray with olive oil. Roast in the oven for 10 minutes or until tender and slightly brown. Remove from the oven and allow to cool.

Spray baking dish with olive oil. Place salmon filets in baking dish and drizzle lemon juice over the top of each filet. Bake 15 to 20 minutes until the salmon is flakey to the touch. Serve salmon on a toasted hamburger bun, sprinkle with Butter Buds, roasted asparagus and Habanero Hollandaise Sauce.

Habanero Hollandaise Sauce

Ingredients:

6 oz tofu–silken, extra firm, drained and crumbled
¼ cup vegetable stock
¼ cup fresh lemon juice
½ teaspoon sugar
¼ teaspoon turmeric
½ teaspoon diced habanero chili (out of the jar), more if you like it spicier

Directions:

Combine all ingredients in a food processor and process until smooth. Refrigerate overnight before serving.

Analysis:

Calories 475
Total fat 20 g
Saturated fat 3 g
Monounsaturated fat 10 g
Polyunsaturated fat 5.5 g
Omega-3 fat 2.6 g
Cholesterol 62 mg
Calcium 230 mg
Sodium 495 mg
Phosphorus 364 mg
Potassium 810 mg
Total carbohydrates 43 g
Dietary fiber 5 g
Sugar 8 g
Protein 32 g