alive logo

Gingered Maple-Soy Salmon with Autumn Slaw


    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




    SEE MORE »
    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    Waffled Chicken Quesadillas with Chipotle Pepper Sauce

    These whimsical weeknight quesadillas offer a great excuse to break out the long-forgotten waffle iron. The smoky, tangy pepper sauce is the perfect sidekick for this dish, but it’s also wonderful when tossed with pasta, stuffed into sandwiches, and slathered on burgers. TIP : When assembling quesadillas, keep fillings centred 1/2 in (1.25 cm) from the edge of the tortilla so they don’t spill over. TIP : Chipotle chiles are dried, smoked jalapenos. Adobo is a slightly sweet red sauce. Put them together in a can and they become a versatile pantry staple to add deep smoky heat to sauces, dips, marinades, and soups. No waffle iron? Then make these quesadillas using this skillet method. Place 1 tortilla in skillet, preferably cast iron, and cook over medium heat until dark spots appear and bottom is crispy, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side, flip, and top with stuffing ingredients. Place crispy tortilla on top, press down gently, cover pan, and cook for 1 minute, or until cheese has melted.