Gingered Salmon & Veges
Are you eating fish two times a week?  If you’re looking for something easy and delicious this is for you.  I used Steelhead Salmon from The Nugget Market.  Right now it’s $8.49 per pound and a great buy.  You have to prep all the vegetables ahead of time then all you will have to do is layer all the vegetables on a piece of foil.  Of course there are a few more steps, but it is easy and yes you can make a great tasting fish dinner that is steamed in the oven.   You can use halibut, swordfish, tuna or any meaty fish you like.
If you are really in a hurry you can buy the precut vegetables from the grocery store salad bar or the precut section.  I adapted the recipe from a Cooking Light recipe.
This recipe is for 4 servings
In a bowl combine the following:  
1/4 cup low-sodium soy sauce
1/4 cup fresh lime juice (please not the one in a plastic bottle)
1 tablespoon minced fresh ginger
1 small serrano chile or jalapeno chile, seeded, minced
Set the bowl aside.  You will be dipping the salmon in it later.
Prep the following vegetables (see picture for how to set up)
1/2 cup shredded carrot
1/4 cup diagonally cut green onions
1 cup sugar snap peas, (be sure to cut off the vine end)
1 cup thinly sliced mushrooms (2 ounces) I like cremini and Shitake.  You could also use portobello, white button or?
1 cup julienne cut red bell pepper or 1 large
24 ounces salmon or the fish of your choice
Preheat the oven to 425 degrees
1.  Take 4 pieces of foil (16 x 12 inches) be sure and use the heavy weight or parchment paper.
2.  Layer 2 tablespoons of the shredded carrot, 1/4 cup sugar snap peas, 1 tablespoon green onions, 1/4 cup mushrooms, and 1/4 cup red bell pepper on each sheet of foil.
3.  Dip the fish into the soy mixture, turning to coat it evenly.
4.  Place on top of the vegetable mixture
5.  Spoon the remaining sauce over the fish and vegetables.
6.  Fold the foil (see picture below) and tightly seal the edges.
7.  Place the packets on a baking sheet.  Bake at 425 degrees for 13 minutes.  Remove from the oven and let stand for another 13 minutes.
While the fish is steaming cut a cauliflower head into florets, rinse and steam until soft.  When soft place in a food processor and process with 1 tablespoon of butter and enough milk (1 tablespoon) at a time and salt and pepper.  
Roast the asparagus in an oven for 10 minutes or how ever you like to cook it.
To plate: put the cauliflower puree in the center of the plate, the salmon, the vegetables and the sauce from steaming the fish.  You will see the liquid at the bottom of each packet.  I also wrapped the asparagus around the fish and vegetables.
439 calories; 5.1g fat; 44.1g protein; 53g carbs; 5.6g fiber; 504mg sodium and 129mg sodium.  This does not include the cauliflower puree.  If you check a past posting entitled Mock Mashed Potatoes (in the archives) you will get that information.
Gingered Salmon & Veges
Thursday, April 5, 2007