* Mackerel fillets can be prepared in the same way. Season the mackerel fillets and fold them loosely in half, with the skin outside. Use baby carrots, or large carrots cut into short, thick sticks, instead of the asparagus. Add 2 sprigs of fresh rosemary to the vegetables before arranging the mackerel on top and pouring in the wine and broth.
* For a quick Asian-flavoured dish, use cod or halibut fillet instead of salmon, 4 scallions instead of the leeks, and 8 oz (250 g) whole button mushrooms instead of the asparagus. Arrange the vegetables and fish as in the main recipe, adding 4 tbsp (60 mL) Chinese rice wine or dry sherry with the broth instead of the white wine. Sprinkle with 1 tbsp (15 mL) light soy sauce, 1 tbsp (15 mL) grated fresh ginger, and 1 tsp (5 mL) toasted sesame oil over the fish. Garnish with chopped fresh cilantro instead of chives.
Each serving provides: calories 234, calories from fat 90, fat 10 g, saturated fat 2 g, cholesterol 70 mg, carbohydrate 8 g, fibre 2 g, sugars 6 g, protein 26 g.
Choices per serving: Carbohydrate 1/2, Meat & Alternatives 3