Lunch
Salmon Steaks with Ginger
Summary:
Dress up your salmon fillets with a tangy ginger sauce.
Ingredients:
- 1 tablespoon fresh lime juice
- 2 teaspoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground cumin
- 1-¼ pounds skinless salmon fillet, cut into 4 pieces
- 2 teaspoons grated fresh ginger
- ¼ teaspoon minced garlic
- 1 plum tomato, seeded and chopped
- ¼ teaspoon ground cumin
- ¾ cup plain fat-free yogurt
- 1 green onion, thinly sliced
- 1 tablespoon chopped fresh mint
- Dash red pepper sauce
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- Lime wedges and fresh mint sprigs, for garnish
Directions:
- For the marinade, combine lime juice, olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon cumin in small bowl. Place salmon in 10-inch microwave-proof glass pie plate. Brush each fillet with marinade. Cover with plastic wrap and let stand at room temperature 30 minutes.
- For the Ginger Sauce, combine ginger, garlic, tomato, and the ¼ teaspoon cumin in 1-quart microwave-proof bowl. Microwave on 100 percent power (High) 30 seconds; stir in yogurt, green onion, chopped mint, red pepper sauce, ¼ teaspoon salt, and ⅛ teaspoon pepper. Set aside.
- Turn back one section of plastic wrap covering salmon. Microwave on 100 percent power (High) 2 minutes. Rotate plate; microwave 1 to 2 minutes more or until fish flakes easily with a fork. Let stand, covered, 2 minutes.
- Place salmon fillets on 4 serving plates; spoon ginger sauce on top. Garnish each serving with lime wedges and mint sprig, if desired. Makes 4 servings.
- Nutrition facts per serving:
- calories: 255
- total fat: 11g
- cholesterol: 79mg
- sodium: 506mg
- carbohydrate: 5g
- protein: 31g
Recipe from Ladies' Home Journal web site: www.lhj.com
Yield:
2
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