Broiled Salmon Over Parmesan Grits

Yield: 4 servings

Ingredients

• 3/4  cup  fat-free, less-sodium chicken broth
• 1/2  teaspoon  salt
• 2  tablespoons  minced fresh onion
• 1  garlic clove, minced
• 1 1/2  cups  water
• 1/2  cup  regular grits
• 1  teaspoon  olive oil
• 2/3  cup  sliced mushrooms
• 2  tablespoons  grated Parmigiano-Reggiano or fresh Parmesan cheese
• 4  (6-ounce) salmon fillets (about 1 inch thick)
• 1/4  teaspoon  salt
• 1/4  teaspoon  dried thyme
• 1/4  teaspoon  black pepper
• Cooking spray
• 2  teaspoons  finely chopped fresh parsley

Preparation

Combine first 4 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer 5 minutes or until onion is tender. Add water; bring to a boil. Gradually add grits, stirring with a whisk until blended. Cover, reduce heat, and simmer 10 minutes or until done.

Preheat broiler.

Heat the oil in a small nonstick skillet over medium-high heat. Add the mushrooms, and sauté for 5 minutes or until golden. Stir mushrooms and cheese into grits. Set aside.

Sprinkle fillets with salt, thyme, and pepper; place the fillets, skin sides down, on a broiler pan coated with cooking spray. Broil for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets; discard skin. Spoon 1/2 cup grits on each of 4 plates; top each serving with a fillet. Sprinkle with parsley.

Nutritional Information

Calories:

379 (39% from fat)

Fat:

16.4g (sat 3.2g,mono 7.9g,poly 3.3g)

Protein:

38.8g

Carbohydrate:

16.7g

Fiber:

1.3g

Cholesterol:

113mg

Iron:

1.8mg

Sodium:

672mg

Calcium:

57mg