For lunch today, I wanted something quick, easy, and healthy. Those are usually the base criteria for all of my meals, but because I've been in here so infrequently lately, I also wanted to eat something beautiful! Salmon is always quick, and it takes well to a variety of flavors, so it was an easy choice.
- 2 salmon fillets (with or without skin), thawed
- 1/2 tablespoon sesame oil
- 2 tablespoons honey
- 1 1/2 tablespoons soy sauce (I used low-sodium soy sauce)
- 1 tablespoon rice vinegar
- 1 teaspoon Chinese Five Spice
- 1 teaspoon toasted sesame seeds (a little goes a long way--add more or less to taste).
- 5-8 stalks asparagus, woody ends trimmed
- 1 cup brown rice, cooked (optional)
Preheat oven to 350. Mix all ingredients for glaze, adding the cilantro last; refrigerate until oven is up to temperature. Spray an 8x8 baking dish with nonstick cooking spray and add the salmon. Cover with half the glaze and bake for 10-12 minutes, or until fish is firm and flakes with a fork.
Saute asparagus with a teaspoon of olive oil; season with salt and pepper. Serve salmon with the rest of the glaze and some more sesame seeds on top of rice and asparagus.
Nutrition Facts-- Servings: 2 • Size: 1 salmon fillet with 1/2 cup rice and asparagus spears •Calories: 516 • Fat: 16.5 g • Carbs: 57.1 g • Fiber: 3.2 g • Protein: 40.6 g • Sugars: 19.2 g