Steaming salmon is a fast and healthy option

Published 2:46 pm Tuesday, December 30, 2008

Steam fish in small packets that you take to the table to make it more interesting, but still very fast and easy to prepare.

GINGER STEAMED SALMON

6scallions, chopped

2tablespoons slivered ginger

2tablespoons lower-sodium soy sauce

2teaspoons honey

1teaspoon rice vinegar

4sheets aluminum foil, each approximately 20-by-12 inches

46-ounce pieces salmon fillet

Preheat oven to 450 degrees.

Combine the scallions, ginger, soy sauce, honey and vinegar in a small bowl.

Working 1 at a time, place a piece of foil on your work surface, fold in half (so the short ends meet), unfold and coat half with cooking spray. Place a piece of the salmon in the center of the coated half. Spoon about 1/4 ginger mixture over the fish, fold the foil over, and crimp the edges to seal. Repeat and place packets on a large baking sheet.

Bake 10 to 12 minutes, depending on the thickness of the fillets (1-inch fillets should take about 10 minutes).

Transfer each packet to a dinner plate and cut a small hole in the top to allow steam to escape. Serve immediately, cutting each foil packet completely open (beware of steam).

Makes 4 servings. Per serving: 337 calories, 35 grams protein, 6 grams carbohydrates, 1 gram fiber, 19 grams fat, 4 grams saturated fat, 407 milligrams sodium.

Marge Perry

Special to Newsday