BAKED SALMON WITH THAI VEGETABLE SALAD
A fresh, uncooked salad-style vegetable sauce tops the hot baked salmon. The contrast in temperatures and textures is extremely satisfying. There is also a wonderful contrast of the richness of the salmon and the herbal, citrusy flavors of the vegetable mixture.
- 1/4 cup fresh lime juice
- 4 tsp. reduced-sodium soy sauce
- 1 Tbsp. sugar
- 2 carrots, shredded
- 1 red bell pepper, cut into thin slivers
- 4 skinless salmon fillets (4 ounces each)
- 1 tsp. ground coriander
- 1/2 tsp. salt
- 3 tsp. chopped cilantro
- 2 Tbsp. chopped mint
Preheat the oven to 450 F. In a medium bowl, whisk together 3 tablespoons of the lime juice, the soy sauce and sugar. Add the carrots and bell pepper, and toss to combine. Refrigerate until serving time.
Place the salmon fillets on a baking sheet. Sprinkle the fish with the remaining1 tablespoon lime juice, the coriander and the salt. Bake for about 10 minutes,or until the fish just flakes when tested with a fork.
Stir the cilantro and mint into the carrot-pepper mixture and spoon over the hot salmon.