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| Salmon with soy-honey mustard glaze |
Baking or roasting your meets, poultry and fish is a
fantastic way to reduce the fat while keeping the food moist and juicy. For
this dish, you can use a turbo broiler set to 300F
Serves 4 Perp Time 40 minutes Cooking Time 35 minutes
GRAB: 1 Teaspoon grated ginger. 2 teaspoons fresh lemon
juice. 2 teaspoons low-sodium soy sauce. 2 teaspoons honey. 2 teaspoons
mustard. salt and freshly ground pepper. 3 pieces salmon fillets (about 125
grams each). 1 tablespoon olive oil, divided. 1 small red bell pepper, cored,
seeded and sliced into strips. 1 small bell pepper, cored, seeded, and cut into
small cubes. 4 cups cooked brown rice. parsley leaves for garnish - optional
MAKE: 1- Preheat oven to 350F. 2- Combine ginger, lemon
juice, soy sauce, honey, and mustard. Season with salt and pepper. 3- Arrange
salmon fillets on a baking pan. Season with salt and pepper; drizzle some
soy-mustard sauce on top. Bake in the preheated oven for 15 to 20 minutes. 4-
In a pan, heat 1/2 tablespoon olive oil. Sauté red bell pepper strips until
tender. Season with salt; set aside. In the same pan, heat remaining oil and sauté
red bell pepper cubes until tender. Add brown rice and mix well. Season with
salt and pepper. 5- Arrange each fillet on a serving plate together with sautéed
bell pepper strips and brown rice. Spoon remaining glaze on top of the salmon.
Garnish with parsley
TIP: This recipe works well with chicken, too. Sub the
salmon with 3 pieces of chicken breast or thigh fillets
