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A fresh, uncooked salad-style vegetable sauce tops the hot baked salmon. The contrast in temperatures and textures is extremely satisfying. There is also a wonderful contrast between the richness of the salmon and the herbal, citrusy flavors of the vegetable mixture. Serving suggestion: For a one-dish meal, toss the vegetables with a bowl of whole-wheat linguine and serve the pasta topped with the salmon.

Mealtime: Dinner
Cuisine type: Thai
Author: UC Berkeley Wellness Kitchen
Cooking time: 10 minutes
Active preparation time: 15 minutes
Number of servings: 4
Dish type: Main
Level: Easy

 

Nutrition per serving:

Calories: 307.6 kcal
Carbohydrates: 12.39 grams
Fat: 16.41 grams
Protein: 25.80 grams

 

Ingredients:

• ¼ cup fresh lime juice
• 4 teaspoons reduced-sodium soy sauce
• 1 tablespoon sugar
• 2 carrots, shredded
• 1 red bell pepper, cut into thin slivers
• 4 salmon fillets, skin on (5 ounces each)
• 1 teaspoon ground coriander
• ½ teaspoon salt
• 3 tablespoons chopped cilantro
• 2 tablespoons chopped fresh mint

 

Directions:

 

Step 1:

Preheat the oven to 450°F. In a medium bowl, whisk together 3 tablespoons of the lime juice, the soy sauce, and sugar. Add the carrots and bell pepper, and toss to combine. Refrigerate until serving time.

 

Step 2:

Place the salmon fillets, skin-side down, on a baking sheet. Sprinkle the fish with the remaining 1 tablespoon lime juice, the coriander, and the salt. Roast for about 10 minutes, or until the fish just flakes when tested with a fork. Slip a spatula between the flesh and the skin and lift, leaving the skin behind.

 

Step 3:

Stir the cilantro and mint into the carrot-pepper mixture and spoon over the hot salmon.

 

 

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