Ginger-Honey Salmon with Mashed Sweet Potatoes and Asparagus

Salmon

2 (4 oz each) portions of salmon filets
2 T low sodium soy sauce
1 tsp ground ginger
2 T of honey
2 T orange juice

Preheat broiler

In a large Ziploc bag combine ginger, soy sauce, honey and orange juice.  Mix all ingredients well by kneading sealed bag.  Add salmon and knead sealed bag again. Place sealed bag on a plate in the refrigerator for 10-15 minutes.  Spray broiler pan with non stick spray.  Remove salmon from marinade.  Allow marinade to drip off into bag before placing on greased pan (at least 1/2 the marinade should remain in bag).  Discard remaining marinade.  Broil salmon about 6 inches from heat source for approximately 6-8 minutes or until flakes when touched with a fork.  Serves 2.

Asparagus

1 bundle of asparagus (10-12 spears), sliced in bite size pieces
1 tablespoon of olive oil
1-2 cloves of garlic or 1 teaspoon of crushed jarred garlic

Heat olive oil on medium-high heat.  Add garlic and heat for approximately 1 minute.  Add asparagus and sauté until tender.  Makes 2 servings

Mashed Sweet Potatoes

2 small sweet potatoes, peeled and cut into 1 inch cubes
¼ cup skim milk
1 tsp butter
Salt to taste

Bring a small pot of water to a boil,  Add potatoes and cook until tender, approximately 25-30 min.  Drain potatoes and return to pot.  Add milk and butter and blend with hand mixer or masher until smooth.  Serve immediately.  Serves 2.