Salmon with Peanut Sauce
From 300 Healthy Low Carb Recipes (2025).
Source and licence
From 300 Healthy Low Carb Recipes (2025), printed page 3, digitised by the Internet Archive: https://archive.org/details/300-healthy-low-carb-recipes-images
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What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 4 cups broccoli
- 1/4 cup peanut sauce
- 3 tbsp chicken
- 1 garlic
Method
- 4 salmon fillets 4 cups lightly packed baby greens 4 cups broccoli, cooked crisp tender Sauce: 3 Tbsp SF peanut butter 3 tbsp chicken broth 2 tbsp mayo 1 tbsp soy sauce 1 tbsp sherry 1 1/2 tsp Asian hot chili garlic sauce 1/2 tsp gresh ginger 1 garlic clove 1 pkt Splenda Puree sauce ingredients in blender until smooth.
- Heat oven 300.
- Line pan with foil.
- Place fish skin side down and bake 17-18 min until fish flakes easily and center suntill slightly rosy.
- Toss baby greens and broccoli with 1/4 cup peanut sauce.
- Divide on four plates.
- Top each salad with a piece of fish and drizzle remaining sauce over.
- The.
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