12 ounces of salmon, cut into two fillets
1 teaspoon of herb blend
1 tablespoon dark sesame oil (or canola oil)
2 cloves garlic (chopped)
1 tablespoon fresh ginger (grated)
1/4 cup onions (chopped)
2 cups mushrooms, sliced
2 cups cherry tomatoes, halved
5 oz can of water chestnuts, drained
3 cups baby spinach leaves, steamed
Preheat oven to 350°F.
Rinse the salmon well and rub with lemon juice. Place the fillets on a cake rack, laid on a cookie sheet, on the middle rack of the oven. You can place the the fillets directly on the cookie sheet, but raising them keeps the fish a little firmer. Bake for 20 minutes.
While the salmon is cooking, heat the oil in a non-stick frying pan and add the garlic, onion and ginger. Stir fry for 2 minutes, then add the mushrooms and fry for 2 to 4 minutes more. Finally add the tomatoes and water chestnuts, fry until heated through and fold in the steamed spinach. Serve alongside the salmon.
If you feel this dish needs additional flavoring, make a quick sauce by mixing 2 tablespoons of low-sodium soy sauce with 2 tablespoons of rice vinegar. Add to the stir-fry near the end of cooking.
13 g total fat (2 g sat)
88 mg cholesterol
17 g carbohydrate
37 g protein
2 g fiber
160 mg sodium