Ready in 30 minutes
Asian inspired flavors, low carb, diabetic friendly, and delicious.
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.
This makes a wonderful light dinner or satisfying lunch.
arnie32 4y agoIt tasted good. For personal preference, next time I'll double the snow peas and also increase the ginger. It did have a nice flavor.
peterbarker11 5y agoOne meal for two in one steamer in 10 min. You can not beat it.
peterbarker11 5y agoAwesome. Used bok-choy in place of peas. All cooked in layered bamboo. How great is that? Will make this many times to come.
Mjvan 6y agoSaute seafood after brief steaming, will try next time with shrimp. The sauce is refreshing.
promfh 9y agoThis makes a wonderful light dinner or satisfying lunch. [I posted this recipe.]