Salmon with Lemon-Ginger Sauce
This fish dish is also great to cook on the barbecue.
Tips
- 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
Ingredients
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
- Preheat oven to 425◦ F (220◦ C)
- 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.
- 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.
- 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
Canada’s Choice per Serving: 4 Meat & Alternatives
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 |
CLAIM YOUR EBOOK TODAY
.
