Salmon Fennel Recipe
category: low sodium fish (approximately 155mg sodium per serving)
1 3/4 Pounds Salmon Fillets (434mg sodium)
1 Large Bulb of Fennel thinly sliced (45mg sodium)
1 Can Campbell's Low Sodium Chicken Broth (140mg sodium)
2 Tablespoons of Freshly Squeezed Lemon Juice
Lightly season the salmon with black pepper and
NoSalt salt substitute.
Place 1 tablespoon of chicken broth in a skillet and saute
the fennel bulb slices in the broth for about one minute.
Add the remaining chicken broth and the lemon juice.
Place the salmon on top of this mixture.
Reduce the heat to low and cook covered.
Cook for 5 minutes.
Makes 4 servings
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