Makes 4 servings.
3 leeks (white parts only), finely chopped
2 carrots, peeled and cut into thin matchsticks
1/2 pound snow peas (fresh or frozen)
4 salmon fillets (4 ounces each)
2 teaspoons grated fresh ginger
2 tablespoons rice vinegar
3 teaspoons sesame oil, divided
1 bag baby spinach leaves (6-ounce)
1 tablespoon fresh lemon juice
1 lemon, cut into quarters (for garnish)
- Preheat the oven to 450 degrees. Tear off 4 large sheets (18 by 12 inches) of heavy-duty aluminum foil, and lay each piece on your workspace.
- Divide the leeks, carrots and snow peas into 4 equal portions, and place a mixture of each onto each sheet of foil.
- Top each mound of vegetables with a piece of salmon.
- Sprinkle 1/2 teaspoon of ginger on each piece of fish, and drizzle each with 1/2 tablespoon of vinegar and 1/4 teaspoon of sesame oil.
- Fold the foil to form a packet around each piece of fish, leaving enough room for heat to circulate. Roll the edges to seal tightly.
- Place the packets on a cookie sheet and bake for 20 minutes or until the fish flakes easily with a fork.
- Meanwhile, place the spinach leaves in a microwave-safe bowl or platter.
- Drizzle the greens with fresh lemon juice and the remaining sesame oil.
- Heat the spinach in the microwave at high power for 3 minutes, checking every minute to make sure the spinach is tender but not overcooked.
- Divide the greens equally among 4 plates.
- When the salmon is cooked, open the packets carefully to allow the steam to escape.
- Empty each packet onto each of the beds of spinach.
- Garnish each plate with a lemon wedge and serve.
Each serving provides an excellent source of vitamin A, vitamin C, folate, magnesium and potassium and is a good source of calcium and dietary fiber.
Serving size: 1/4 recipe. Amount per serving: 256 calories, 7.8g total fat (1.2g saturated fat), 59mg cholesterol, 20g carbohydrates, 27g protein, 5g dietary fiber, 145mg sodium.