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From Janet's Kitchen | | | Packet of healthfulness |  | I took a bit of an unintentional hiatus in November and December, which are my busiest months of the year at work. Anyway, I am back and plan to give you recipes three days a week. I'd really like to have some contributions from you. I know you've got some favorite recipes. Please email them to jkeeler@tampabay.com. I'd love to share.
But for today ...
Salmon in a Foil Packet is a healthy new year dish that just might fit into your diet plan. Good portion size, decent calorie content. Serve with more veggies or a cup of couscous mixed with sliced scallions. That’s a filling and nutritious dinner that’s less than 550 calories.
Salmon in Foil Packet
1½ pounds salmon fillet
1 cup slivered carrots (about 2 carrots)
1 cup slivered red or green bell pepper, or zucchini
2 tablespoons peanut or vegetable oil
2 teaspoons chopped garlic (about 2 cloves)
1 tablespoon minced ginger
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
Preheat oven to 450 degrees. Tear off about 2 feet of heavy-duty aluminium foil and fold it in half to make a double-thick square that measures about 12 inches. Place foil on a cookie sheet.
Place the fish in the center of the foil. Top the fish with the carrots and peppers (or zucchini).
In a small saucepan, heat the oil over medium heat. Add garlic and ginger and saute until they are fragrant, about 1 minute. Add the soy sauce, vinegar and hoisin sauce and simmer for about 2 minutes. Remove the saucepan from the heat.
Pour the sauce carefully over the fish and vegetables. Wrap the foil into an airtight packet around the fish, veggies and sauce, folding and sealing the edges.
Bake the wrapped fish for 20 minutes. Remove from the oven and open the package immediately (and carefully) so the fish stops cooking.
Serves 4.
Source: The Six O’clock Scramble by Aviva Goldfarb (St. Martin’s Griffin, 2006)
|  | | |  | | Tip of the day. |  | If you don't want to deal with fish skin, ask the person at the fish counter (even if it's the meat cutter!) to trim it off for you. That way, you'll get a nice-looking piece of fish rather than a ragged one if you do it yourself. Unless, of course, you're a knife master ... |  | | | | | Deal of the day. | | Got a deal?
To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com
or call 727-892-2237. | | | |  |  | | | | | On Sale This Week. | | Got a deal?
To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com
or call 727-892-2237. | | | |  | Janet Keeler , who cooks in a kitchen she hates for a job she loves, was named food editor at the Tampa Bay Times in 2000. In addition to writing, she is a regular guest on local television, and has been an adjunct professor at University of the Pacific and frequent guest lecturer. She also hosts a regular Web video feature called "Janet's Kitchen'' at tampabay.com. |  | |
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