This recipe I originally got from the South Beach Diet book, though the recipe called for Orange Roughy. Orange Roughy is not always easy to get so I swapped the salmon for it. You can also use cod, sole or flounder as well. It’s quick, simple and full of all those good Omega fats. I serve it with any of my favorite veggies or a stir-fry or asian side dish. The recipe calls for fresh grated ginger but if you don’t have any use ground ginger. It also calls for sesame oil but I never have that in the house so I use olive oil. The sauce that the salmon cooks in is also a great topping for the veggies or side.

INGREDIENTS:

1/3 cup dry sherry or vermouth

3 tablespoons low-sodium soy sauce

2 teaspoons sesame oil

¼ cup finely chopped green onion (green and white parts)

1 teaspoon freshly grated ginger

1 teaspoon finely chopped garlic

2 salmon fillets (4-8 oz. each)

DIRECTIONS:

1. Preheat the oven to 400ºF. Mix the sherry or vermouth, soy sauce, sesame oil, onion, ginger, and garlic in a small bowl.

2. Place the fish fillets in an ovenproof casserole dish. Drizzle the marinade over the fish and bake for 10-12 minutes or until the fish flakes easily.

Serves 2