SALMON IN SPINACH-GARLIC DIP RECIPE
AJI-NO-MOTO® UMAMI SEASONING
Recipe Finder
Ingredients
1 cup (95g) Spinach, leaves
6 cloves (40g) Garlic, peeled
2 Tbsps (30ml) Plain yogurt
1/4 cup (60ml) Low fat milk
1 Tbsp (15ml) Lemon juice
1 pack (11g) AJI-NO-MOTO® Umami Seasoning
3 Tbsps (45ml) Olive oil
2 Tbsps (25g) Ginger, sliced
8 slices (360g) Salmon, sliced
1/2 cup (90g) Marble potatoes, halved
To complete the meal (optional):
1 cup (170g) Brown rice
1/2 cup (165g) Ripe mango
NUTRITION INFORMATION
| Nutrition Facts | |
|---|---|
| Calories per serving (kcal) | 207.5 |
| Carbohydrates (g) | 23.9 |
| Proteins (g) | 12.2 |
| Fat (g) | 7.1 |
| Dietary Fiber (g) | 2.9 |
| Calcium (mg) | 49.0 |
| Iron (mg) | 1.9 |
| Sodium (mg) | 260.7 |
Good to Know Nutrition Facts!
Salmon is rich in Omega -3 Fatty Acids which is beneficial for your heart’s health.
Preparation time: 15 minutes
Cooking time: 25 minutes
Procedure
- BLEND. To make the spinach dip, add spinach and garlic in a food processor. Blend for 1 minute at high speed. Gradually add yogurt, milk, lemon juice, and AJI-NO-MOTO®. Blend for another 1 minute. Set aside.
- ASSEMBLE. In a roasting pan, drizzle olive oil. Assemble ginger, salmon slices, and marble potatoes. Pour spinach dip mixture.
- BAKE. Place the roasting pan in an oven or toaster and bake salmon for 15-20 minutes.
- SERVE. Transfer to a plate. Serve with brown rice and ripe mango to complete the meal.
Makes 8 servings
Serving size: 1/3 cup (87.5g)
Cooking Tips
If marble or pearl potatoes are not available, you can use a regular potato – cut it into cubes or dice.
Product Used
