This fish dish is also great to cook on the barbecue.


  • To store gingerroot, peel it, place in glass jar and add white wine or sherry to cover. As an added bonus, you can use the ginger-infused wine or sherry to flavor other fish or chicken dishes, or stir-fries.
  • One of the best uses for the microwave in my kitchen is for quickly cooking fish such as this salmon. Arrange fish and sauce in a shallow baking dish and cover with microwave-safe plastic wrap; turn back one corner to vent. Microwave at Medium for 4 minutes. Turn fish over and re-cover; microwave at Medium for 3 to 5 minutes more or until salmon turns opaque.
  • This fish dish is also great to cook on the barbecue.
Makes 4 servings
Cooking time: n/a



  • 2  green onions  2
  • 1½ tsp  minced fresh gingerroot  7 mL
  • 1  clove garlic, minced  1
  • 2 tbsp  low-sodium soya sauce  25 mL
  • 1 tbsp  fresh lemon juice  15 mL
  • 1 tsp  grated lemon rind  5 mL
  • 1 tsp  granulated sugar  5 mL
  • 1 tsp  sesame oil  5 mL
  • 4  salmon fillets, 5 oz (150 g) each  4 


  1. Preheat oven to 425◦ F (220◦ C) 
  2. Marinade: Chop green onions; set aside chopped green tops for garnish. In a bowl combine white part of onions, gingerroot, garlic, soya sauce, lemon juice and rind, sugar and sesame oil.
  3. Place salmon fillets in a single layer in a shallow baking dish. Pour marinade over; let stand at room temperature for 15 minutes or in the refrigerator for up to 1 hour.
  4. Bake, uncovered, in preheated oven for 13 to 15 minutes or until salmon turns opaque. Arrange on serving plates, spoon sauce over and sprinkle with green onion tops. 


Canada’s Choice per Serving: 4 Meat & Alternatives

Recipe reprinted with permission from Complete Canadian Diabetes Cookbook, Katherine E. Younker, Robert Rose Inc., 2005,

Nutritional Information

Per Serving
Calories 237
Total fat 11 g
Saturated fat 2 g
Cholesterol 83 mg
Sodium 293 mg
Carbohydrates 3 g
Fiber 0 g
Protein 31 g

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