Rub filets and scallops with mixture of ginger, garlic and oil. Put a couple of cabbage leaves in a bamboo steamer basket and place fish and scallops in basket. In saucepan, bring 2 inches of water to a boil. Place steamer basket in saucepan and steam, covered for 4 minutes (if filets are thin) or longer if they are over an inch thick.

Make sauce by combining lime juice, soy sauce, sesame oil and scallions or cilantro. Set aside.

Top fish with snow peas (or use separate steamer basket) and steam, covered, until fish is cooked through and snow peas are crisp-tender, about 2-3 minutes longer. Take care not to overcook the peas. They should be tender, but not limp.

To serve, make bed of snow peas, top with fish, and drizzle with sauce.

Note: other firm fish may be substituted for the salmon

Each (1 filet + 1/2 cup peas) contains an estimated:

Cals: 284, FatCals: 121, TotFat: 13g

SatFat: 2g, PolyFat: 3g, MonoFat: 8g

Chol: 69mg, Na: 320mg, K: 659mg

TotCarbs: 10g, Fiber: 2g, Sugars: 2g

NetCarbs: 8g, Protein: 31g

Adapted from Prevention, May 2006.