Recipes
Salmon with Lemon-Ginger Sauce
Ingredients:
Serves 4
Tip:
♦ 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.
• Preheat oven to 425◦ F (220◦ C)
MARINADE
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
Instructions:
1. 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.
2. 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.
3. 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.
Notes:
Nutritional Analysis per Serving: Calories 237, carbohydrate 3g, fiber 0 g, protein 31g, total fat 11g, saturated fat 2g, sodium 293mg, cholesterol 83mg.
Canada’s Choice per Serving: 4 Meat & Alternatives
Recipe reprinted with permission from Complete Canadian Diabetes Cookbook, Katherine E. Younker, Robert Rose Inc., 2005, http://www.robertrose.ca