Here’s another dish that is a “smart weapon” in the war against unwanted weight…not only because it’s super low in calories, but because it’s quick and easy: Ginger Soy Salmon with Asian Cucumber and Pepper Salad.
It’s a great way use two of summer’s best (and nearly calorie free) veggies–Cukes and Peppers….
And even though the ingredients in this cucumber salad are similar to Almost Instant Cucumber and Pepper Pickles with Whole Spices, in this recipe, the veggies are meant to be served crisp instead of soft…so the salad needs just 20 minutes to marinate while you cook your fish. And the simple dressing in this dish also includes soy sauce, which gives it a distinctive Asian flair that reminds me of a Wolfgang Puck dish that I love...but without the added sugar.
With 4 ounces of grilled or pan cooked salmon, it’s a light supper, lunch or snack that gives you more than 20 grams of protein (almost half an average woman’s daily need) and heart healthy fats for only 150-200 calories… (Wild salmon has fewer calories and contaminants than farmed, try using wild caught if you can.)
And, for a heartier meal–if you’re using wild salmon–you can add a cup and a half of Magic Rice and still be at just 300 calories.
So show a little love to summer’s bounty with this satisfying and skinny dish…
If you do it often enough in June and July, you might want to wear short shorts while you’re making it in August!
GINGER SOY SALMON WITH ASIAN CUCUMBER AND PEPPER SALAD
This serves 4, divide or multiply for what you need.
1 lb fresh wild caught salmon, cut into four 4 ounce pieces
1 T fresh grated ginger
1 T fresh pressed garlic
Rinse your fish and rub the marinade into the flesh and let it rest in the fridge while you make your cucumber salad. (Note that I don’t add salt to this recipe…Soy sauce is salty enough.)
ASIAN CUCUMBER AND PEPPER SALAD
6-8 Persian Cucumbers, sliced (will yield 6 to 8 cups, sliced, depending on size of cucumbers)
1 small white onion, thinly sliced
1 jalapeno pepper, seeded and thinly sliced (optional)
1/3 cup Seasoned Rice Wine Vinegar
2 T Soy Sauce or (wheat free) Tamari Sauce
1 t toasted sesame oil
1 t freshly grated ginger
1 T fresh chopped dill
1 T fresh chopped cilantro
1 T toasted sesame seeds (I’ve used black sesame seeds here, but regular work just as well.)
Whether you cook the fish indoors or out, start it skin side down and wait until it’s crispy before you flip it…
Either way, it should take 5-6 minutes on the skin side and just 2 or 3 on the other..
When the fish is done, load your plates according to what you’re going for…
If you’re really hungry and want more bulk, but don’t want more calories, add chopped greens to the mix…
(I hate to be a pushy, but this is just one more reason you need to keep Magic Rice in your freezer inventory. Pop it out of the bag and microwave on high, uncovered, for 5 minutes and dinner is halfway done…)
Re-Use, Re-Purpose, Re-Cycle
I would love to tell you how we use left-overs for this dish but, truthfully, we never have any… But, if you do, I know the cucumber salad would be great on a turkey wrap the next day. Or, you could take any leftover salmon, chop it with the cucumbers and make a salad you could eat on Wasa bread for a Skinny Crostini!