| 1 | lemon |
| 4 | cups water |
| 6 | thin slices gingerroot |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon coarsely ground pepper |
| 1 | salmon fillet (1 lb), cut into 4 pieces |
| 2 | navel oranges, peeled, finely chopped |
| 1 | lime, peeled, finely chopped |
| 1/2 | cup chopped red bell pepper |
| 2 | tablespoons chopped fresh chives |
| 1 | tablespoon honey |
| 1 | teaspoon grated gingerroot |
| 1 | teaspoon olive or canola oil |
Serve with...
Mexican Kasha
Total Time:
20 min
| 1. | Grate enough peel from lemon to make 2 teaspoons; set aside for salsa. Cut lemon into slices. In 10- or 12-inch skillet, heat lemon slices, water, sliced gingerroot, salt and pepper to boiling. Boil 3 minutes; reduce heat to medium-low. |
| 2. | Add salmon, skin side down, to skillet. Cover; cook 7 to 10 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spoon. Cover; refrigerate at least 2 hours but no longer than 24 hours. Discard liquid mixture in skillet. |
| 3. | In medium nonmetal bowl, mix oranges, lime, bell pepper, chives, honey, grated gingerroot, oil and reserved 2 teaspoons lemon peel. |
| 4. | To serve, carefully remove skin from salmon; place salmon on serving plate. Spoon salsa over salmon, using slotted spoon. |
| No change. |
|
| Ever-popular salmon is packed with omega-3 fatty acids. These good fats may help reduce the risk of heart disease. |
|
| For a fabulous summer supper, serve the salmon and salsa with 1 ounce of lime-flavored tortilla chips and a tossed salad for 1 more Carbohydrate Choice. |
|
| Dress up this citrusy salmon with a few fresh chives. |
Nutrition Information:
240 ( 70); 8g ( 2g, 0g); 75mg; 360mg; 17g ( 3g, 11g); 25g 20%; 60%; 6%; 6% 1/2 ; 1/2 ; 0 ; 3 1