I'm always surprised when people tell me that they won't eat fish. It's one of my all-time favorite foods because it's so lean, delicious, and versatile. I like monkfish, cod, and halibut — actually, all of the firm, white-fleshed fish — and also bluefish and mackerel, which are high in omega-3 fatty acids and have a different taste. And I especially love salmon. I buy it fresh, frozen, and canned — the latter is also high in calcium. I recommend serving this dish with some fresh, steamed green beans or zucchini.
Teriyaki Salmon With Scallion-Cucumber Relish
Ingredients
1 1/4 pounds skinless salmon fillets, in four equal portions
1 cup chopped cucumber, preferably hothouse
1/4 cup sliced green onions
1/4 cup slivered fresh basil leaves
1 tablespoon rice wine vinegar
Pinch of salt
2 tablespoons prepared teriyaki glaze
Preparation
Preheat oven to 375°F. Coat a shallow nonstick baking pan with cooking spray. Rinse the fillets with cold water and pat dry. Place in the pan. Bake for 8 minutes.
Meanwhile, in a bowl, combine the cucumber, green onions, basil, vinegar, and salt; set aside.
Brush the salmon with the teriyaki glaze. Bake for 3 to 4 minutes more, or until the salmon is opaque in the center. Serve with the cucumber mixture on the side.
Makes 4 servings
Per serving: 220 calories, 3g carbohydrates, 29g protein, 9g total fat, 80mg cholesterol, 0g dietary fiber, 450mg sodium
