Recipe: Salmon with Ginger and Lime

SALMON WITH GINGER AND LIME

This recipe for Salmon with Ginger and Lime uses oven-steaming to maintain moistness and punch up the fish's natural flavors with a zesty steaming liquid.

1 large lime
1 (1 inch) piece gingerroot, peeled and finely minced
1 1/2 cups chicken broth
1 tsp. reduced-sodium soy sauce
1 1/4 lb. salmon fillet, in one piece
1 tsp. salt
1/4 tsp. freshly ground pepper
1/8 tsp. celery seed
1 tsp. wasabi paste (or 1 tsp. dry mustard in 2 tsp. cold water)

Preheat the oven to 450 degrees F.

Slice the lime in half lengthwise and strip the zest from half the lime. Slice the zest into a fine julienne. Squeeze the juice from the zested half into a small bowl and set aside. Cut the remaining half lime into 8 thin wedges.

Place a 36-inch length of foil on a baking sheet. Place the salmon crosswise in the center of the foil. Sprinkle the ginger and lime zest evenly over fish. Sprinkle with the reserved lime juice, salt and pepper. Place four of the wedges of lime on the fish. Bring the sides of the foil up over the fish and fold together to seal. Roll up the ends to seal.

Bake the salmon 10 minutes, until cooked but still moist.

While the fish cooks, combine the chicken broth and celery seed in a small saucepan and boil over high until reduced to 1 cup. Mix in the soy sauce, and wasabi or mustard. Season to taste with pepper. Divide the sauce among 4 wide, shallow soup bowls.

TO SERVE:
Open the cooked fish and discard the ginger, lime zest and lime wedges. Cut the fish into four pieces and place a piece in the center of each bowl. Top with a lime wedge and serve immediately.

Note: Wasabi paste is a horseradish product and is sold in a tube or in powdered form at Asian food stores and some supermarkets.

Each of the four servings contains 222 calories and 10 grams of fat.
Source: the American Institute for Cancer Research