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Quick Beef Stew in Foil
With so many different types of beef and even more ways to cook them, you'll never run out of beef recipes.
Yield: Makes 4 servings
Red snapper, tuna, or orange roughy can easily be substituted for the salmon.
Ingredients:
Nonstick cooking spray
1-1/2
cups halved Brussels sprouts, cooked crisp-tender
2
cups sliced mushrooms
1
cup frozen tiny peas, thawed
1/2
cup thinly sliced celery
2
tablespoons lemon juice, divided
1-1/2
teaspoons dried dill weed, divided
4
small salmon steaks (3 to 4 ounces each)
8
ounces linguine, cooked and kept warm
Cilantro Pesto (recipe)
Salt and black pepper
Preparation:
1.
Spray large skillet with cooking spray. Heat over medium heat until hot. Add Brussels sprouts, mushrooms, peas and celery; cook and stir about 5 minutes or until mushrooms are tender. Sprinkle with 1 tablespoon lemon juice and 1/2 teaspoon dill weed; remove from heat and keep warm.
2.
Sprinkle both sides of salmon with remaining 1 tablespoon lemon juice and remaining 1 teaspoon dill weed. Grill over medium-hot coals or broil 6 inches from heat source about 5 minutes on each side or until fish flakes easily when tested with fork.
3.
Mix linguine and Cilantro Pesto in bowl; add vegetable mixture and toss. Season to taste with salt and pepper. Spoon pasta onto serving plates; top with salmon. Garnish with lemon wedges, if desired.
Nutritional Information:
| Serving Size: | |
| Sodium | 188 mg |
| Protein | 32 g |
| Fiber | 5 g |
| Carbohydrate | 61 g |
| Cholesterol | 46 mg |
| Saturated Fat | 2 g |
| Total Fat | 10 g |
| Calories from Fat | 20 % |
| Calories | 455 |
Dietary Exchange:
| Meat | 2 |
| Vegetable | 3 |
| Starch | 3 |
| Fat | 1 |
This recipe appears in:
Fish
