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Baked Salmon with Thai Vegetable Salad
A fresh, uncooked salad-style vegetable sauce tops the hot baked salmon. The contrast in temperatures and textures is extremely satisfying. There is also a wonderful contrast of the richness of the salmon and the herbal, citrusy flavors of the vegetable mixture. Serving Suggestion: For a meal in one, toss the vegetables with a bowl of whole-wheat linguine before topping it with the salmon.
  • 1/4 cup fresh lime juice
  • 4 teaspoons reduced-sodium soy sauce
  • 1 tablespoon sugar
  • 2 carrots, shredded
  • 1 red bell pepper, cut into thin slivers
  • 4 skinless salmon fillets (4 ounces each)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 3 tablespoons chopped cilantro
  • 2 tablespoons chopped mint

1. Preheat the oven to 4500F. In a medium bowl, whisk together 3 tablespoons of the lime juice, the soy sauce, and sugar. Add the carrots and bell pepper, and toss to combine. Refrigerate until serving time.

2. Place the salmon fillets on a baking sheet. Sprinkle the fish with the remaining 1 tablespoon lime juice, the coriander, and the salt. Bake for about 10 minutes, or until the fish just flakes when tested with a fork.

3. Stir the cilantro and mint into the carrot-pepper mixture and spoon over the hot salmon.


Nutritional Information
Per serving: 217 calories, 8.9g total fat (1.5g saturated), 68mg cholesterol, 2g dietary fiber (.8g soluble), 12g carbohydrate, 23g protein, 536mg sodium.
Good source of: beta carotene, niacin, omega-3 fatty acids, selenium, vitamin B12, vitamin C, vitamin D.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
35