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Salmon With Peanut Sauce
Ingredients: 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. Serves 4 @ 10 carbs (6 NET)
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