Sherry-Glazed Salmon with Collard Greens

This sauce is slightly sweet and is nicely countered by the bitter greens. Line your pan with foil for easy cleanup.

Yield: 4 servings (serving size: 1 salmon fillet and 3/4 cup greens)

Ingredients

• 1/4  cup  dry sherry
• 2  tablespoons  brown sugar
• 1  tablespoon  low-sodium soy sauce
• 1/8  teaspoon  five-spice powder
• 1  teaspoon  cider vinegar
• 4  (6-ounce) salmon fillets, skinned (about 1 inch thick)
• Cooking spray
• 1/2  cup  water
• 1/2  cup  fat-free, less-sodium chicken broth
• 1 1/2  teaspoons  olive oil
• 1/2  teaspoon  fresh lemon juice
• 1/2  teaspoon  bottled minced garlic
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper
• 1  (1-pound) bag chopped collard greens

Preparation

Preheat oven to 375°.

Combine first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Cook until reduced to 3 tablespoons (about 5 minutes). Remove from heat; stir in vinegar.

Arrange fish on a broiler pan coated with cooking spray. Brush fish with half of sherry mixture. Bake at 375° for 5 minutes; brush fish with remaining sherry mixture. Bake an additional 5 minutes or until fish flakes easily when tested with a fork.

While fish bakes, combine water and next 6 ingredients (water through pepper) in a large skillet over medium-high heat; bring to a simmer. Add greens; cover, reduce heat to medium, and cook 10 minutes or until tender.

Nutritional Information

Calories:

354 (39% from fat)

Fat:

15.2g (sat 3.4g,mono 6.9g,poly 3.5g)

Protein:

39.6g

Carbohydrate:

11.9g

Fiber:

4.1g

Cholesterol:

87mg

Iron:

1.1mg

Sodium:

442mg

Calcium:

193mg