INGREDIENTS
- 2 skinless salmon fillets (5 ounces each), 1-inch thick
- 1 bag (6 oz.) baby spinach
- 1 cup matchstick-cut carrots
- 8 oz. sugar snap peas
- 1 bunch green onions, sliced or whole
- Grated peel and juice of 1/2 orange
- 1-1/2 tbsp. low sodium soy sauce
- 1 tbsp. hoisin sauce
- 1 tsp. grated fresh ginger
- 1 tsp. toasted sesame oil
- 1 tsp. olive oil
- 1 tsp. water
- 1 lime/lemon
DIRECTIONS
- Begin by preparing the marinade. In a small bowl, combine the orange peel and juice, soy sauce, hoisin sauce, ginger and sesame oil. Mix to blend and reserve 1 tablespoon of marinade for the vegetables. Add salmon filets to the bowl and let marinate for 15 to 30 minutes.
- Add olive oil to a 10- to 12-inch sauté pan and heat over medium-high heat until oil just begins to smoke. Add salmon filets and cook on each side 4 to 6 minutes or until filets are opaque in the center.
- Place spinach, carrots and snap peas in a microwave safe bowl and toss with reserved 1 tablespoon of marinade plus 1 teaspoon
of water. Cover with vented plastic wrap and microwave on high for 3.5 to 4 minutes or until vegetables are tender. - Place about half of the vegetables on a plate and top with 1 salmon filet. Garnish with sliced or whole green onions and a lime or lemon wedge.
Prep time: 30 minutes
Cook time: 20 minutes
Serves: 2
