Salmon with Spinach and Mustard Sauce

Preparation time: 10 minutes
Cooking time: 10 minutes
4 servings
409 calories per serving, 28% from fat

RealAge effect if eaten 12 times a year:
5.1 days younger

RealAge-effect ingredients:
Salmon, olive oil, lemon juice, spinach, wine (healthy protein, healthy fat, potassium, folate, alcohol, vitamins E, B3, and B12, flavonoids)

Ingredients:
• 4 (4- to 5-ounce) skinless salmon fillets
• 2 tablespoons soy sauce
• 1 tablespoon each dry white wine, lemon juice, Dijon mustard, and olive oil
• 1 package (10 ounces) fresh spinach, coarsely chopped
• 2 teaspoons finely shredded lemon peel (optional)

Preparation:
Rinse salmon in cold water; pat dry with paper towels. Place salmon on a shallow plate; top with soy sauce, turning to coat. Let stand 10 minutes.

Combine wine, lemon juice, mustard, and oil; set aside. Heat a large nonstick skillet over medium-high heat until hot. Add salmon; cook 3 minutes. Turn salmon gently; pour mustard mixture evenly over salmon. Immediately reduce heat to low; continue cooking until salmon is firm to the touch, 1 to 2 minutes. With a slotted spatula, transfer salmon to four serving plates; keep warm. Pour any mustard sauce from plates back into skillet. Increase heat to high. Add spinach to skillet (in two batches, if necessary); cook until wilted, turning spinach with tongs (about 1 minute). Spoon spinach and sauce over salmon. Garnish with lemon peel if desired.

Substitutions:
Any dry white wine will work here, as will reduced-sodium soy sauce.

Tips:
When you buy a salmon fillet, ask your grocer to skin it. To skin it yourself, slide a knife between the skin and the fillet. Although this takes some practice, you will be removing the fishiness of the salmon when you remove the skin.

Nutritional Analysis:
• Total fat (g) 12.4
• Sodium (mg) 667
• Vitamin A (RE) 501
• Fat calories (kc) 112
• Calcium (mg) 175
• Beta-carotene (RE) 286
• Cholesterol (mg) 82
• Magnesium (mg) 105
• Vitamin C (mg) 27
• Saturated fat (g) 1.9
• Zinc (mg) 1.5
• Vitamin E (mg) 4.5
• Polyunsaturated fat (g) 4.0
• Selenium (mcg) 1
• Thiamin B1 (mg) 0.2
• Monounsaturated fat (g) 6.3
• Potassium (mg) 538
• Riboflavin B2 (mg) 0.4
• Fiber (g) 3.2
• Flavonoids (mg) 0.7
• Niacin B3 (mg) 5.9
• Carbohydrates (g) 24.2
• Lycopene (mg) 0
• Vitamin B6 (mg) 0.3
• Sugar (g) 0.2
• Fish (oz) 4.5
• Folic acid (mcg) 155
• Protein (g) 22.7
• Nuts (oz) 0
• Vitamin B12 (mcg) 3.8

This Dinner Recipe was published in 'Cooking The RealAge Way, Turn Back Your Biological Clock with More Than 80 Delicious and Easy Recipes (MICHAEL F. ROIZEN, M.D. and JOHN LA PUMA, M.D.) - p 167-168'