Makes 6 servings
Cedar shingles and shims, available at lumberyards, impart a unique flavor to salmon when baking. For this recipe, you’ll need to soak 2 untreated cedar shingles or 1 package cedar shims in water for at least 2 hours or preferably overnight.
- Soaked cedar shingles or shims
- Preheat oven to 425°F (220°C) / Steamer basket
|1 1/2 lb||salmon fillets||750 g|
|grated zest and juice of 1 lime|
|1 1/2 cups||diagonally sliced asparagus||375 mL|
|1/4 cup||julienned leek||50 mL|
|4||thin slices red onion||4|
|1/4 cup||diagonally sliced celery||50 mL|
|1/2 cup||thickly sliced shiitake mushrooms||125 mL|
|2||medium tomatoes, seeded and cut into strips||2|
|8||fresh basil leaves, slivered||8|
|1||bag (10 oz/300 g) fresh spinach, trimmed||1|
|salt and black pepper|
- Place soaked shingles or shims on baking sheet; lightly brush with oil. Remove skin and any bones from salmon; cut into 6 serving-size pieces and place on cedar. Sprinkle with lime zest and juice. Bake in prehated oven for 10 to 15 minutes or until fish flakes easily when tested with fork.
- Meanwhile in a steamer basket, combine asparagus, leek, onion and celery; steam until partially cooked. Add mushrooms, tomatoes, basil and spinach; steam just until tender-crisp and spinach as wilted. Place on 6 individual plates; season with salt and pepper to taste. Top each with salmon.
Wood or wood chips, such as mesquite or grape vines, are often used in barbecuing to add flavor to foods. Soaking the wood ensures that it is damp enough to produce lots of aromatic smoke. When soaking shingles or shims, weight them down. Otherwise they will float to the surface.
Salmon is a source of omega-3 fatty acids. Accompanied by a rice dish such as Simple Risotto and an array of vegetables, this recipe is a winner.
Nutrients per serving
|Saturated Fat||2 g|
Very High in: vitamin A, thiamine, niacin, vitamin B6, folacin, vitamin B12, magnesium
High in: riboflavin, pantothenic acid, iron
Source of: vitamin C, calcium, zinc, fibre
Diabetes Food Choice Values Per Serving:
2 1/2 Carbohydrate
© Cook Great Food. Dietitians of Canada. 2001. Published by Robert Rose Inc. All rights reserved. Permission to reprint in its entirety. For noncommercial use only.
This information is provided by Women’s College Hospital and is not intended to replace the medical advice of your doctor or health care provider. Please consult your health care provider for advice about a specific medical condition. This document was last reviewed on: Feb. 11, 2014