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 between the richness of the salmon and the herbal, citrusy flavors of the vegetable mixture. Serving suggestion: For a one-dish meal, toss the vegetables with a bowl of whole-wheat linguine and serve the pasta topped 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 salmon fillets, skin on (5 ounces each)
1 teaspoon ground coriander
1/4 teaspoon salt
3 tablespoons chopped cilantro
2 tablespoons chopped fresh mint
1 Preheat the oven to 450°F. 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, skin-side down, on a baking sheet. Sprinkle the fish with the remaining 1 tablespoon lime juice, the coriander, and the salt. Roast for about 10 minutes, or until the fish just flakes when tested with a fork. Slip a spatula between the flesh and the skin and lift, leaving the skin behind.
3 Stir the cilantro and mint into the carrot-pepper mixture and spoon over the hot salmon.
Makes 4 servings
Nutrition Information (per serving)
calories 217 • total fat 9g (saturated 1.5g) • cholesterol 68mg • dietary fiber 2g • carbohydrate 12g • protein 23g • sodium 330mg • Good source of: beta carotene, niacin, omega-3 fatty acids, selenium