Roasted Salmon with Stir-Fry Vegetables
2 Servings
This low-calorie and low-carbohydrate recipe because doesn't contain a
traditional "starch" item. Stir fries generally use rice, but water
chestnuts make a great stand-in for rice, when you want a lower calorie
meal. Water chestnuts are readily available in the Chinese food section of
most supermarkets. You can also try canned bamboo shoots.
12 ounces of salmon, cut into two fillets
1 teaspoon of herb blend
Half lemon
1 Tbsp dark sesame oil (or canola oil)
2 cloves garlic (chopped)
1 Tbsp fresh ginger (grated)
1/4 cup onions (chopped)
2 cups mushrooms, sliced
2 cups cherry tomatoes, halved
5 oz can of water chestnuts, drained
3 cups baby spinach leaves, steamed (see Ingredient Tip)
Preheat oven to 350 degrees.
Rinse the salmon well and rub with lemon juice. Place the fillets on a
cake rack, laid on a cookie sheet, on the middle rack of the oven. You can
place the the fillets directly on the cookie sheet, but raising them keeps
the fish a little firmer. Bake for 20 minutes.
While the salmon is cooking, heat the oil in a non-stick frying pan and
add the garlic, onion and ginger. Stir fry for 2 minutes, then add the
mushrooms and fry for 2 to 4 minutes more. Finally add the tomatoes and
water chestnuts, fry until heated through and fold in the steamed spinach.
Serve alongside the salmon.
If you feel this dish needs additional flavoring, make a quick sauce by
mixing 2 Tbsp of low-sodium soy sauce with 2 Tbsp of rice vinegar. Add to
the stir-fry near the end of cooking. Nutritional Information:
Per serving: 332 calories 13 g total fat (2 g sat) 88 mg cholesterol 17 g
carbohydrate 37 g protein 2 g fiber 160 mg sodium
Jenn B aka Mom2Sam and Tiny
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