Ingredients:
- 4 skinless salmon fillets (6 ounces each)
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 2 bags (5 ounces each) baby spinach
- 1/2 cup feta, crumbled (2 ounces)
- 1/3 cup pine nuts
- 2 teaspoons fresh lemon juice
Directions:
Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.
Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes.
Remove from heat; drain off excess liquid.
Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.
Serves 4.
MY MOTTO: Most any recipe can be made GERD FRIENDLY by eliminating your triggers and replacing with non-triggers.
NOTE: Remember that GERD (as well as most chronic diseases) is multidimensional and individual. One diet might help someone while hurting another. What that means is - some recipes might work for some people while for some people they might cause reflux. Make sure that (based on ingredients) a recipe you've chosen won't trigger reflux for you. Thanks!
Recipe provided by Joy
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