Horseradish-Dill Salmon
Sugar Snap Peas and Wild Rice
Ingredients
- 2 (6-oz) salmon fillets
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive-oil mayonnaise
- 2 tsp sour cream
- 1 tsp prepared horseradish
- 1 tsp lemon juice
- ½ tsp dried dill (or 1 tsp chopped fresh)
Instructions
- Preheat grill to medium-high heat; sprinkle fillets with salt and pepper.
- Grill fillets, covered, 3 to 4 minutes per side or until fish flakes with a fork.
- Stir together mayonnaise, sour cream, horseradish, lemon juice, and dill; serve with fillets.
Side Dish Ingredients
- ½ cup wild rice
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 1 clove garlic, minced
- 1 tsp olive oil
- ½ lb sugar snap peas, trimmed
- ¼ cup low-sodium chicken broth
Side Dish Instructions
- Cook rice according to package directions; season with ⅛ tsp each salt and pepper.
- Meanwhile, sauté garlic in hot oil 30 seconds until tender. Add peas, broth, and ⅛ tsp each salt and pepper; cover and simmer 5 minutes or until crisp-tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
256
|
231
|
487
|
| Fat (g) | 11 | 3 | 14 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 35 | 9 | 44 |
| Carb (g) | 1 | 43 | 44 |
| Fiber (g) | 0 | 6 | 6 |
| Sodium (mg) | 491 | 305 | 796 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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