Main Ingredients:

See below ingredients and instructions of the low carb recipe

Cooking Preparation of the Recipe:

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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