Low Fat Fish Recipes

Ingredients:

NORMA WRENN NPXR56B

1 sweet red pepper, seeded, cut into matchstick strip
2 stalks bok choy, leaves removed; cut into
1 tsp cilantro, snipped
4 tbsp rice wine vinegar
5 green onions, thinly sliced
1/4 tsp toasted sesame oil
1/2 tsp toasted sesame oil
2 inch piece gingerroot, peeled & bruised
1 tbsp cilantro, snipped
1 lemon, yellow portion of peel
1/8 tsp ground red pepper
1 cup uncooked long grain rice
12 large bok choy leaves, stems remove
1 1/4 lb skinned salmon fillet (1/4
1 to 1/2 thick), cut into equal pieces

Instructions:

Combine sweet red pepper, bok choy, and the 1 teaspoon cilantro, vinegar,
onion, and the 1/4 teaspoon sesame oil in a large bowl; set aside. Heat the
1/2 teaspoon sesame oil, gingerroot, the 1 tablespoon cilantro, and lemon
peel in large saucepan over medium-low heat for 2 minutes. Add ground red
pepper, 2 cups water and 1/4 teaspoon salt; simmer 10 minutes. Strain,
reserving liquid. Return liquid to saucepan; bring to boiling. Add rice;
cover and simmer 15 minutes or till done. Reserve 1/2 cup cooked rice; stir
remaining rice into vegetable mixture. Steam boy choy in steamer basket set
in large skillet 30 seconds or till limp. Place a salmon piece on two bok
choy leaves. Sprinkle lightly with salt, if desire and with some of the
reserved rice. Roll up from a short end. Repeat with remaining salmon
pieces and bok choy. Place wrapped salmon on rack or steamer basket over
boiling water in skillet. Cook for 10 to 12 minutes or til fish flakes when
tested with a fork. For each serving, place a steamed bok choy leaf on each
plate. Mound one-fourth of the rice mixture on stem end. Cut Salmon Mummie
in half; place in rice. Makes 4 servings. 258 cal. (22% from fat), 6 g fat
(1 g sat. fat), 36 mg cholesterol, 147 mg sodium, 2 g fiber. Source: Eating
Right, Living Well 1993

Servings: 4