Hey, folks! First of all, for anyone who may have noticed the absence of our Meatless Monday recipe, I would like you to know I will still be posting the recipe, just a bit delayed. I had it all ready to go yesterday but forgot to take pictures of it before we ate it and I didn’t want to post the recipe without the picture! Shame on me, right?! So, today I will be making another batch of them solely for the purpose of being able to take a picture for the post so keep an eye out for the delayed Meatless Monday recipe!
Now, to address today’s Tilapia Tuesday recipe…
if you read the heading or saw the picture you may have noticed that it’s not a Tilapia recipe, it’s salmon.
I know, I know, I’m way off track this week! First a delayed Meatless Monday recipe and now this…Salmon in place of Tilapia?! Craziness, I know. But please folks, bear with me, here. I mean, you can only think about tilapia for SO long before needing some variation. Besides, this looked too good to pass up and if you really wanted to, you could still use Tilapia. Give it a try and let us know what you think!
- 2 tablespoons hoisin sauce
- 2 teaspoons low-sodium soy sauce
- 1/2 teaspoon dark sesame oil
- 4 (6-ounce) skinless wild salmon fillets
- Cooking spray
- 1 teaspoon sesame seeds
- Lemon rind strips (optional)
- Preheat oven to 400°.
- Combine first 3 ingredients in a shallow dish. Add fish to dish, turning to coat. Marinate at room temperature 8 minutes, turning occasionally.
- Remove fish from marinade; discard marinade. Place fish on a baking sheet coated with cooking spray. Sprinkle fish evenly with sesame seeds. Bake at 400° for 8 minutes or until fish flakes easily when tested with a fork. Garnish with rind, if desired.
- Garlicky-spicy snow peas: Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add 1 pound snow peas and 1/4 teaspoon salt; sauté for 2 minutes. Stir in 2 teaspoons bottled minced garlic and 1/4 teaspoon crushed red pepper(I omitted this since I don’t care for them to be spicy); sauté 1 minute. Stir in 1/4 teaspoon sugar; sauté 1 minute. Remove from heat; drizzle with 1/2 teaspoon dark sesame oil.
- Calories: 255
- Fat: 11.7g
- Saturated fat: 2.7g
- Monounsaturated fat: 4.8g
- Polyunsaturated fat: 2.8g
- Protein: 31.5g
- Carbohydrate: 3.9g
- Fiber: 0.3g
- Cholesterol: 81mg
- Iron: 0.7mg
- Sodium: 285mg
- Calcium: 26mg
from Cooking Light, August 2009