Baked Salmon and Shrimp with Ginger and Lime

This was the small lunch I had on Christmas Day. I didn't fancy any turkey so soon after Thanksgiving so a little sea food was what I hankered for. It was satisfying and good for my blood sugar.


Baked Salmon

Makes 4 servings


1 lb. fresh salmon, cut into 4 pieces

nonfat cooking spray

seasoning salt

1/4 cup fat-free mayonnaise

parsley


1. Spray baking dish with cooking spray. Spray salmon with cooking spray and arrange in baking dish.

2. Sprinkle with seasoning salt, spread with mayonnaise, and top with parsley

3. Bake, uncovered, at 350 degrees for 30-45 minutes.

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Shrimp with Ginger and Lime

Makes 4 servings

3 Tbsp. lime juice

4 Tbsp. olive oil, divided

1 Tbsp. minced ginger root

1 Tbsp. brown sugar

1tsp. grated lime zest

1 tsp. sesame seed oil

1 large garlic clove, minced

1 lb. cooked shrimp, peeled and deveined

cooked rice *

2 Tbsp. cilantro, chopped



1. In a large mixing bowl, stir together lime juice, 3 Tbsp. olive oil, ginger root, brown sugar, lime zest, sesame seed oil, and garlic clove.

2. Stir in shrimp and mix well so that they're covered with the marinade. Allow shrimp to marinate for 15 minutes.

3. Pour 1 Tbsp. olive oil into large skillet or wok. Spoon in shrimp mixture and stir-fry until heated through.

4. Serve over prepared rice. Sprinkle with chopped cilantro.


As you can see from the picture I skipped the rice. :-) Instead I ate the shrimp with my baked salmon and some vegetables.

Recipe Source: Fix It and Enjoy It Diabetic Cookbook