Frugal Healthy Recipe: Asian Roast Salmon & Stir Fried Vegetables

Submitted By Helen Chin Lui 
Prep Time: 10 Minutes
Marinade time: 30 minutes
Bakel Time: 13-17 minutes at 450 degrees

2 Tablespoons of either low-sodium, gluten free, light soy sauce
2 Tablespoons of sake or white wine
1 Tablespoons of honey
1 ½ teaspoons minced fresh ginger
1 Tablespoon minced green onion
1 teaspoon dark sesame oil
2 4-6 oz salmon fillets, skin on

Mix together soy sauce, sake or wine, honey, ginger, green onion, and sesame oil. Place salmon fillets in plastic bag or swallow dish, pour marinade over fish and refrigerate 30 minutes.
Preheat oven to 450 degree. Place salmon fillets, skin side down on foil lined baking sheet. Roast 13-17 minutes, depending on thickness of fillets. For medium rare, about 12 minutes with a spatula press the middle of fillet, if there is a slight resistance, it is done. No resistance -well done. Place fish on platter.
Serve with either white, brown, wild rice and stir-fried vegetables.

Stir Fried Vegetables
1 small sliced red pepper
1 large carrot, diagonal thinly sliced
½ pound of either pea pods or sugar snap peas (strings removed)
1 or 2 cloves crushed garlic
Salt and pepper to taste
Heat a frying pan. Pour enough olive oil to coat the bottom. Light fry the garlic. Put in all of the vegetables. Stir fry for about 2-3 minutes. Season accordingly. The vegetables will have a lovely crunch.

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