Ginger Salmon in Parchment Paper

This is a healthy choice dinner recipe that I found in Oxygen Magazine 2011.

4 cups shredded Napa cabbage
1 red bell pepper, thinly sliced
1 cup snow peas
4 4oz skinless salmon fillets
1/4 cup low sodium soy sauce
1 tbsp minced ginger
2 scallions chopped
1 clove garlic, sliced
1 tsp sesame oil
1/4 tsp black pepper

1. Preheat oven to 400F.
2. Cut 4 large pieces of parchment paper.  Fold in half and place equal amounts of vegetables onto each square.  Place salmon on top.
3. Whisk remaining ingredients in a bowl and drizzle over fish.
4. Fold in edges to seal and place each closed package onto a large baking sheet.  Bake for 20 minutes.

Serves 4

Calories 230

Total Fats 8 g

Saturated Fat 2 g

Trans Fat 0 g

Cholesterol 60 mg

Sodium 660 mg

Total Carbohydrates 10 g

Dietary Fiber 4 g

Sugars 5 g 

Protein 27 g

Iron 1 mg

Spicy Mango Slaw

A fun take on coleslaw, this one has a bit of heat to it! From Food and Drink Winter 2012

4 cups slivered Napa cabbage
1 large mango, peeled and julienned
1 cup thinly sliced red onion
1/2 cup mint leaves, slivered

DRESSING
2 tsp finely chopped garlic
1/3 cup fresh lime juice
2 tsp finely chopped, seeded green chili (or to taste)
2 tbsp chopped coriander
2 tbsp fish sauce
2 tsp golden brown sugar

1. Combine Napa cabbage, mango, onion and mint in bowl or on platter.
2. Whisk together dressing ingredients and toss with slaw just before serving.