Prep: 15 minutes
Cook: 10 minutes • Serves: 2
1 garlic clove, crushed with press
1 tablespoon less-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon orange juice or dry sherry
1-1/2teaspoons grated peeled fresh ginger
1 teaspoon honey
1/4cup thinly sliced green onions
2 skinless salmon fillets (6 ounces each)
1/4red bell pepper, thinly sliced
1/4cup shredded or matchstick-cut carrots
1-1/2teaspoons sesame seeds
1.Prepare rice as label directs.
2. Meanwhile, fill deep, 12-inch sauté pan with 1/4 inch water. Place 9-inch diameter cake rack (or roll up a 20-inch long piece of aluminum foil to form a ring) in pan. Cover pan and heat water to boiling over high heat.
3.Meanwhile, in 9-inch pie tin, whisk together garlic, soy sauce, sesame oil, juice, ginger and honey until well combined; whisk in 2 tablespoons onions. Place salmon over sauce.
4.Place pie tin on cake rack (or over foil ring); cover pan and cook over medium heat 6 to 8 minutes or until salmon turns opaque throughout and internal temperature reaches 145°, adding bell pepper and carrot over salmon during last 2 minutes of cooking.
5.Meanwhile, in small skillet, toast sesame seeds over medium-low heat 3 to 4 minutes or until toasted, stirring frequently.
6.To serve, carefully remove pie tin from skillet. Place e cup rice on each of 2 dinner plates; top with salmon and vegetables. Pour any sauce in pie tin over salmon; sprinkle with remaining 2 tablespoons onions and toasted sesame seeds.
Approximate nutritional values per serving:
578 Calories, 19g Fat (4g Saturated), 77mg Cholesterol,
351mg Sodium, 55g Carbohydrates, 5g Fiber, 43g Protein
If your pan doesn’t have a lid, cover the pan tightly with aluminum foil or use an inverted second large pan.