We all feel the need every once in a while to shed a few pounds. It's nice when that doesn't mean sacrificing flavour. This recipe for Salmon in Ginger & Scallion Sauce has a wonderful asian kick, it's easy to prepare, and it's low in calories. Served along side a shimmering mound of sugar snap peas and big green salad, going low-carb becomes a beautiful thing.
Salmon in Ginger & Scallion Sauce
1/3 cup dry vermouth
3 tbsp soy sauce
2 tsp sesame oil
1/4 cup finely chopped green onion
1 tsp freshly grated ginger
1 tsp finely chopped garlic
2 salmon filets (or orange roughy)
Preheat the oven to 400°F. Mix the vermouth, soy sauce, sesame oil, onion, ginger and garlic in a bowl. Place the salmon in an ovenproof casserole and drizzle the marinade over the salmon. Let marinate about 30 minutes. Bake 15-20 minutes until the fish is just cooked through. Serve on warmed dinner plates, spooning the lovely sauce over the fish.
Sugar Snap Peas with Mint
1 1/2 cup sugar snap peas
1 tsp butter
2 tbsp mint, thinly sliced
1 tbsp orange zest
Steam sugar snap peas until al dente. Place in a warmed serving dish and toss with butter, mint and orange zest.