About $3.69 per serving
½ teaspoon ginger, peeled and grated (or ¼ tsp. dried)
1 teaspoon garlic (about 1 clove) or from jar, minced
2 teaspoons vegetable oil
2 teaspoons low sodium soy sauce
1 teaspoon honey
2 teaspoons fresh lemon juice (about ½ lemon) or from the jar
2 tablespoons fresh basil (or 6-8 leaves), chopped (or 1 tbsp. dried)
1 pound salmon, skin removed, cut into 4 - 4 oz. filets
1 cup (dry) brown rice
2 cup fresh sugar snap peas
8 thin lemon slices (about 1 small lemon)
- Preheat oven to 450° F. In a large bowl, combine ginger, garlic, vegetable oil, soy sauce, honey, lemon juice and basil and add fish. Marinate in refrigerator for 10 minutes.
- Prepare rice according to instructions on package, excluding any salt or oil.
- Cut 8 pieces of aluminum foil; wide enough to fit one piece of salmon and ½ cup of snap peas.
- Remove fish from marinade and discard remaining marinade. Arrange lemon slices on top and bottom of fish filet. Place one fish filet and half of snap peas together on one piece of parchment. Cover with another piece of foil and tightly fold together top and bottom edges of foil to create a seal to the steaming pouch. Repeat for second portion. Place on baking sheet and bake for 12 minutes.
- Carefully cut open pouch and remove contents. Put salmon and snap peas over rice and serve.
|Total Fat||6.0 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat ||1.5 g|
|Monounsaturated Fat||2.0 g|
|Cholesterol ||53 mg|
|Dietary Fiber||2 g|
|Total Sugars||2 g|
|Protein ||27 g|
Recipe copyright © 2013 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.