OVEN-BAKED SALMON WITH SNOW PEAS

2 small leeks, white and pale part chopped fine
2 large carrots, cut into julienne strips (width of matchsticks)
1/2 lb. snow peas (fresh or frozen)
4 salmon steaks or fillets (4 oz. each)
2 tsp. grated fresh ginger
2 Tbsp. rice vinegar
1 tsp. plus 1 Tbsp. sesame oil, divided
Salt and freshly ground black pepper
1 lb. fresh spinach
1 Tbsp. fresh lemon juice

Preheat oven to 450 degrees. Tear four large sheets (18 x 12 inch) of heavy-duty aluminum foil and lay out on table or counter.

Place one-fourth each of leeks, carrots and snow peas on each sheet of foil. Place a piece of salmon on top of each mound of vegetables. Sprinkle one-fourth of the ginger and drizzle one-fourth of the vinegar and one-fourth teaspoon oil over each piece of fish. Season to taste with salt and pepper.

Double-fold foil and seal tightly, to form four packets. (Leave enough room in the packet for heat to circulate.)

Place packets on cookie sheet and bake about 20 minutes, or until fish flakes easily with fork.

Meanwhile, rinse spinach leaves and place in large bowl or platter that will fit oin a microwave oven. Drizzle with fresh lemon juice and remaining 1 tablespoon oil. Cook in microwave at high power 3-4 minutes, checking every minute or so to make sure spinach is tender but not over-cooked.

Place one-fourth of spinach in center of each of 4 plates, making a flat bed.

When salmon is cooked, open packets carefully to allow steam to escape without scalding hands or arms. Transfer contents to top of bed of spinach on each plate.

Makes 4 servings

Per serving: 342 calories, 17 g. total fat (3 g. saturated fat), 19 g. carbohydrate, 29 g. protein, 6 g. dietary fiber, 188 mg. sodium.

Source: American Institute for Cancer Research