Ginger-Honey Salmon with Mashed Sweet Potatoes and Asparagus
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
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.
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.