A fresh, uncooked salad-style vegetable sauce tops the hot baked salmon. The contrast in temperatures and textures is very satisfying. There is also a nice 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.
- ¼ 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
- ¼ teaspoon salt
- 3 tablespoons chopped cilantro
- 2 tablespoons chopped fresh mint
- 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.
- Place the salmon fillets, skin-side down, on a baking sheet. Sprinkle the fish with the remaining 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 if desired.
- Stir the cilantro and mint into the carrot-pepper mixture and spoon over the hot salmon.
Makes 4 servings; per serving: 220 calories, 9g total fat (1.5g saturated), 2g dietary fiber, 12g carbohydrate, 3g added sugar (less than 1 teaspoon), 23g protein, 395 mg sodium.
