Wednesday, July 14, 2010
So this is a recipe we did on Monday night and thought it was so delicious I wanted to share it with you.
It has a great source of vitamins and omega-3 fats as well
Prep time 5 minutes
Cooking time 15 minutes
Soy-Orange Salmon and Vegetables.
Grated Peel and juice from 1/2 and orange
1 1/2 tablespoons of reduced sodium soy sauce
1 Tablespoon of Hoisin sauce (look for it in ethnic foods aisle)
1 teaspoon of ginger grated
1 teaspoon of toasted sesame oil, or canola oil
1 bag 6 0z of baby spinach
5 teaspoons ish of water
2 Salmon Filet's about 4-6 oz and about an inch thick
sugar snap peas ( optional )
1 cup Thinly sliced carrots, or store bought match sticks carrots
2 scallions sliced, green stems only
Pre-heat oven to 350
In a bowl, combine orange peel, juice,soy sauce and hoisin sauce,ginger and oil. Mix .
Take a piece of aluminum foil and place salmon filet's centered. Drizzle a tablespoon of mixture on top and wrap tightly.
Place wrapped salmon on a baking sheet and cook for 15 minutes or until salmon flakes easily.
Meanwhile preheat a sauce pan with a teaspoon of canola oil.
Add carrot to pan and saute for 3 minutes on medium heat, Add peas and scallions during and toss to combine, The peas should be bright and crisp, at this time add the spinach to the pan with water and toss cooking for about one minute.
Place vegetable mixture on plate, arrange sauteed spinach under salmon next to vege's and drizzle remaining sauce over both.
We also served it with 1/3 cup of brown rice.
Makes 4 servings