Five Spice Salmon on Gingered Vegetables
- Number of Servings: 4
Ingredients
Soy Sauce, 2 tbspNakano Seasoned Rice Vinegar, 2 tbspSplenda, 2 tsp chili paste, 1 tspChopped Garlic, 1 tspPeanut Oil, 2 tbsp Sesame Oil, 1 tbsp Salmon, 4 filletSalt abd Pepper, season to taste Five Spice Powder, 1/2 tablespoonPeanut Oil, 2 tbsp divided Ginger Root, 2 tsp grated or mincedMann's Broccoli Cole Slaw, 8 oz Peppers, sweet, red, fresh, 1 cup, sliced
For Dressing: In a large bowl combine soy sauce, rice vinegar, Splenda, chili paste and garlic. Slowly whisk in Peanut and sesame oils until dressing thickens slightly. You can also add 2 tablespoons of fresh, chopped cilantro (not in calorie count).
For fish: Season with salt, pepper and five spice powder. Heat 1 tablespoon Peanut oil in a large non-stick skillet over medium-high heat. Cook fish until just cooked through, about 4 minutes per side. Transfer to a plate and cover to keep warm.
For Vegetables: Heat remaining peanut oil in skillet and saute ginger until aroma is released, about 1 minute. Add broccoli slaw and red pepper and cook until crisp-tender, about 3 minutes. Remove from heat, add dressing and coat vegetables.
Divide warm salad onto four plates with one fillet and garnish with sliced green onions and toasted seasme seeds (onions and sesame seeds not in calorie count)
Number of Servings: 4
Recipe submitted by SparkPeople user HEATH592.
For fish: Season with salt, pepper and five spice powder. Heat 1 tablespoon Peanut oil in a large non-stick skillet over medium-high heat. Cook fish until just cooked through, about 4 minutes per side. Transfer to a plate and cover to keep warm.
For Vegetables: Heat remaining peanut oil in skillet and saute ginger until aroma is released, about 1 minute. Add broccoli slaw and red pepper and cook until crisp-tender, about 3 minutes. Remove from heat, add dressing and coat vegetables.
Divide warm salad onto four plates with one fillet and garnish with sliced green onions and toasted seasme seeds (onions and sesame seeds not in calorie count)
Number of Servings: 4
Recipe submitted by SparkPeople user HEATH592.
Nutritional Info Amount Per Serving
- Calories: 529.9
- Total Fat: 37.1 g
- Cholesterol: 80.0 mg
- Sodium: 972.5 mg
- Total Carbs: 8.9 g
- Dietary Fiber: 1.9 g
- Protein: 39.1 g
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