|Serving Size||½ of recipe|
|Total Fat||11 g|
|Saturated Fat||3 g|
|Total Carbohydrate||14 g|
|Dietary Fiber||1 g|
|Marinating Time||30 minutes to overnight|
|Fresh ginger root, grated||1 tablespoon|
|Garlic clove, minced||1|
|Soy sauce||2 tablespoons|
|Orange juice||2 tablespoons|
|Salmon filets||2 (5-ounce)|
|Green onions, chopped||2|
- Mix together ginger, garlic, honey, soy sauce, and orange juice. Place fish and marinade into a resealable plastic bag. Refrigerate for 30 minutes to overnight.
- Preheat broiler (on low setting if your broiler has an option) and position the oven rack about 4 inches below the heat.
- Remove fish from bag, reserving marinade, and place skin-side up on a broiling rack coated with nonstick cooking spray. Broil fish for about 2 minutes, then remove from oven and pull the skin off with tongs. Baste with marinade and return to oven. After another 2-3 minutes, turn fish over and broil another 4-5 minutes. Fish will flake easily when done.
- When fish is done, garnish with the green onion and enjoy!
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add 2 cloves minced garlic and then ½ a bunch of trimmed asparagus (about 10-12 spears). Cook for about 10-12 minutes, stirring occasionally.
Cook according to package directions.
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