Maple-Ginger Salmon and Carrots
- 1 of 1 Mix 1/4 cup maple syrup, 4 tsp grated ginger, 1/2 tsp ground coriander and 1/2 tsp black pepper. Bring a pot of water to a boil; add 1 1/2 lbs carrots, peeled and cut into 1-inch pieces. Simmer 15 minutes; drain, reserving 1/2 cup liquid. Mash carrots and liquid until semi-smooth; stir in half the maple syrup mixture, 1 tbsp unsalted butter and 1/2 tsp salt. Cover and set aside. Place 4 salmon fillets (5 oz each) on a foil-lined baking sheet. Season with 1/4 tsp salt and brush with remaining maple syrup mixture. Roast at 425 degrees for 12 minutes. Serve with sliced scallions on top and, if desired, a side of buttered edamame.
Servings Per Recipe: 4
Per Serving: 4 g fiber, 13 g Fat, total, 30 g carb., 380 kcal cal., 4 g sat. fat, 590 mg sodium, 22 g sugar, 34 g pro.