Singapore Salmon Salad (low fat recipe )

Ingredients (4 servings - 223 calories per serving)

4 - 8oz salmon fillets cut 1-inch thick

1 lb fresh asparagus spears

1 tbsp garlic infused oil

1 tsp fennel seed (crushed)

1 head Bibb lettuce (separated into leaves)

1 tomato (cut into thin wedges)

1 cup enoki mushrooms

1 tbsp salad oil

1 tbsp rice vinegar

1 tbsp soy sauce

1 tsp toasted sesame oil

1/4 tsp sugar

1/4 tsp fresh ginger (grated)


How To :

Snap off and discard woody bases from asparagus.

Rinse finsh and pat dry with paper towels.

Brush asparagus and fish (both sides) with oil.

Press fennel seed into both sides of salmon.

Preheat grill to medium hot.

Place fish on greased rack directly over coals.

Place asparagus on a sheet of heavy aluminum foil.

Place foil on grill rack next to fish.

Grill for 8 to 12 minutes or until asparagus is tender and fish flakes easily with a fork.

Turn fish once during cooking.

Line four serving plates with lettuce leaves.

Place cooked salmon atop lettue.

Arrange asparagus, tomato wedges, and mushrooms around salmon.

In small mixing bowl or cruet, combine salad oil, vinegar, soy sauce, sesame oil, sugar, and ginger.

Mix with wisk or cover and shake to blend well.

Drizzle over salads.

Serve immediately.