Sweet & Tangy Wild Salmon W Onion & Tomatoes

 

Sweet & Tangy Wild Salmon W Onion & Tomatoes

- 21g Carbs, 3g Fiber

Salmon is packed with the omega-3 fatty acid DHA, a major component of neurons. Low DHA can lead to poor memory, low IQ, and learning disabilities, but people with the highest blood levels of this mega-nutrient have a 47% lower chance of developing dementia, according to a study published in the Archives of Neurology. Choose wild over farmed; the latter doesn't always receive the appropriate marine diet needed to produce high amounts of omega-3 fats.

Time: 28 minutes
Servings: 4

2 1/2 tsp toasted sesame oil
1 med red onion, halved and thinly sliced
1/2 tsp chile paste with garlic
4 plum tomatoes, cored and chopped
3 Tbsp packed brown sugar
2 Tbsp reduced-sodium soy sauce
2 tsp rice wine vinegar
3 cup mung bean sprouts (8 oz)
1 lb boneless, skinless wild salmon, cut into bite-size cubes
1 Tbsp finely chopped fresh ginger
1/4 cup chopped fresh cilantro

Heat oil in wok or large nonstick skillet over high heat. Add onion and chile paste. Stir-fry 2 minutes to brown onion. Stir in tomatoes, sugar, soy sauce, and vinegar. Cook 3 minutes, stirring occasionally.

Add sprouts, salmon, and ginger. Cook, stirring often (but gently to avoid breaking salmon), 3 minutes or until slightly pink in the center. Sprinkle with cilantro.

Servings: 4
Nutrition per Serving:
279 Calories,10.5g Fat, 1.5g Sat Fat, 63mg Cholesterol, 26g Protein, 21g Carbs, 3g Fiber, 336mg Sodium

Health bonus - - Cooking tomatoes releases more of their heart-healthy lycopene.