Recipes: Fish

the recipes

may 2004

Fish

Baked Salmon with Gingered Vegetables

(makes 4 servings)

1	teaspoon olive oil
1	small onion, sliced thin
2	garlic cloves, minced
1	tablespoon grated fresh ginger
1/2	pound baby Portobello mushrooms, sliced thin
1	medium zucchini, sliced thin
1	red pepper, seeded and sliced thin
	butter flavored refrigerated cooking spray
4	5-ounce salmon filets, skinned
2	teaspoons balsamic vinegar
	freshly grated pepper

Preheat oven to 400° F.
In a large non-stick skillet, heat the oil. Add the onion, garlic and ginger. Cook stirring until the onions are soft. Add the mushrooms, zucchini and pepper and continue to cook until the vegetables are just tender, about 6-7 minutes. Set aside.
Line a baking dish with aluminum foil and coat with cooking spray. Place the fish in the dish and sprinkle with the vinegar and pepper. Top with vegetables and cover the dish with aluminum foil. Bake for about 20 minutes or until done.
To serve, place a fillet on each plate. Divide the vegetables into four, spooning on top of the fish.

Per Serving:	250 calories (37% from fat), 10 g total fat (1.5 g saturated fat), 30 g protein, 9 g carbohydrate, 2 g dietary fiber, 80 mg cholesterol, 70 mg sodium, 1074 mg potassium
Exchanges:	4 lean meat, 2 vegetables

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