Dinner

Salmon with soy, ground ginger and pepper. Organic dark leaf herb salad with about 1 oz walnuts and broccoli. Good Belly.

Next time I do salmon I am going to kind of do a recipe I found online for snow peas and salmon.

Teriyaki Salmon in Foil

Nutrition Information

240 calories; 7g fat (1g saturated; 1.6g omega-3); 450mg sodium; 12g carbohydrate; 2g fiber; 33g protein; 110% vitamin A; 25% vitamin C

Ingredients & Instructions

1/4 cup lite teriyaki sauce

1 tablespoon brown sugar

1 teaspoon toasted sesame oil

1 teaspoon minced fresh ginger *

1 teaspoon cornstarch

1 ½ cups snow pea pods (about 4 ounces), trimmed

1 large carrot, cut into 2-inch long very thin "matchstick" strips (about 1 cup)

Four 5-ounce salmon fillets, skin removed

Salt and freshly ground pepper

1 tablespoon toasted sesame seeds, optional

Instructions

Preheat oven to 400°F. Cut four 12-inch square pieces of aluminum foil. In a bowl, whisk together the teriyaki sauce, brown sugar, sesame oil, ginger, and cornstarch until well blended. Divide the snow peas and carrots evenly and place in the center of each piece of foil. Lay the salmon on top of the vegetables and season with salt and pepper. Spoon the teriyaki mixture evenly over each piece of salmon. Seal each packet by bringing up the sides and folding the top edge over twice. Seal the edges in the same way. Place the packets on a baking sheet and bake until the fish is cooked through and the vegetables are tender, about 18 minutes. Open the packets (be careful of the steam!), place the salmon on individual plates, top with the vegetables and sauce, and serve. Top with toasted sesame seeds as desired.