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Citrus Ginger Honey Glazed Salmon w/ Rice & Peas

Source of Recipe

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Citrus Ginger Honey Glazed Salmon w/ Whole Grain Rice & Sugar Snap Peas

heart.org/simplecooking
Serves 4

Simple Cooking with Heart offers this tasty this delicious Asian-inspired dish that is so simple and it takes less time to make than it would for you to order takeout!

Ingredients:
• 1/2 tsp. fresh ginger, peeled, grated OR 1 tsp. dried ginger
• 1 clove fresh garlic, minced OR 1 tsp. jarred, minced garlic
• 2 tsp. vegetable oil
• 2 tsp. low-sodium soy sauce
• 1 tsp. honey
• 2 tsp. fresh or jarred lemon juice (about ½ lemon)
• 2 Tbsp. fresh basil (or 6-8 leaves), chopped OR 1 Tbsp. dried basil
• 1 lb. boneless, skinless salmon cut into 4 - 4 oz. filets
• 1 cup uncooked brown rice
• 2 cup fresh sugar snap peas
• 8 lemon, thinly sliced
• aluminum foil

Directions:
Preheat oven to 450° F. In a large bowl, combine ginger, garlic, vegetable oil, soy sauce, honey, lemon juice and basil and add fish. Marinate in refrigerator for 10 minutes.

Prepare rice according to instructions on package, excluding any salt or oil.

Cut 8 pieces of aluminum foil; wide enough to fit one piece of salmon and ½ cup of snap peas.

Remove fish from marinade and discard remaining marinade.

Arrange lemon slices on top and bottom of fish filet. Place one fish filet and half of snap peas together on one piece of parchment.

Cover with another piece of foil and tightly fold together top and bottom edges of foil to create a seal to the steaming pouch. Repeat for second portion. Place on baking sheet and bake for 12 minutes.

Carefully cut open pouch and remove contents. Put salmon and snap peas over rice and serve.

Per Serving: Calories 247; Total Fat 6.0 g (Saturated Fat 1.0 g, Trans Fat 0.0 g, Polyunsaturated Fat 1.5 g, Monounsaturated Fat 2.0 g); Cholesterol 53 mg; Sodium 158 mg; Carbohydrates 20 g; Fiber 2 g; Sugars 2 g; Protein 27 g