Quick Bake Salmon and Veggies
From ravenseyes 18 years ago
- 25 minutes to make
- Serves 2
an alternative to the typical chinese stir fry this becomes a low carb dish when served without the rice...quick and easy tastes great
Ingredients
- 12 ounces of salmon, cut into two fillets shopping list
- 1 teaspoon of herb blend (thyme,citrus blend,cracked pepper) shopping list
- Half lemon shopping list
- 1 tbsp dark sesame oil shopping list
- 2 cloves garlic chopped shopping list
- 1 tbsp fresh ginger grated shopping list
- 1/4 cup onions chopped shopping list
- 2 cups mushrooms, sliced shopping list
- 2 cups cherry tomatoes, halved shopping list
- 5 oz can of water chestnuts, drained shopping list
- 3 cups baby spinach steamed shopping list
How to make it
- Preheat oven to 350 degrees
- 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 tbsp of low-sodium soy sauce with 2 tbsp of rice vinegar. Add to the stir-fry near the end of cooking.
People Who Like This Dish 1
- lovinfood420 Cambridge, CA
- ravenseyes Belcamp, USA 21017
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Reviewed by 1 people-
sounds tasty, will have to try
lovinfood420
in Cambridge loved it
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making this afternoon
lovinfood420
in Cambridge loved it
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