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Gingered Maple-Soy Salmon with Autumn Slaw


    Steaming fish in parchment paper packages keeps it juicy and moist. While the fish cooks, prepare the coleslaw.


    6 wild salmon or halibut fillets
    2 Tbsp (30 mL) soy sauce
    2 Tbsp (30 mL) maple syrup
    1 tsp (5 mL) dried ground ginger
    1/2 tsp (2 mL) sesame oil
    1/2 apple, unpeeled, cored
    1/2 fennel bulb
    4 cups (1 L) shredded purple cabbage
    Dill sprigs

    Place fish fillets on large piece of parchment paper. Stir soy with maple, ginger, and sesame oil. Spoon half over fish fillets. Bring ends of parchment together and fold over to tightly seal.

    Place on a baking sheet and bake in preheated 425 F (220 C) oven until cooked through, 15 to 18 minutes, depending on thickness of fish.

    Meanwhile, using a mandolin or sharp knife, shave apple into thin pieces, then julienne. Shave fennel into long thin strips. Place apple, fennel, and cabbage in bowl and drizzle with remaining soy mixture. Toss to mix and let stand while fish is baking.

    To serve, place fish on plates and top with slaw. Spoon juices from parchment paper over top. Garnish with dill sprigs.

    Tip: Insert spatula between fish and skin, lift fish and leave skin on paper.

    Serves 6.

    Each serving contains: 224 calories; 27 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 13 g carbohydrates; 2 g fibre; 258 mg sodium

    source: "Ready, Set...Cook Healthy!", alive #324, October 2009


    Gingered Maple-Soy Salmon with Autumn Slaw




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