Grated peel and juice of 1/2 orange

1 1/2 T. reduced-sodium soy sauce

1 T. hoisin sauce

1 tsp. grated fresh ginger

1 tsp. toasted sesame oil

1 bag (6 ounces) baby spinach

5 tsp. water, divided

4 skinless salmon fillets (about 5 ounces each), 1″ thick

8 ounces sugar snap peas

1 C. matchstick-cut carrots

2 scallions, sliced

In a small bowl, combine the orange peel and juice, soy sauce, hoisin sauce, ginger, and sesame oil. Mix to blend and set aside. Place the spinach in a mound to cover 2/3 of a microwaveable dish. Drizzle and toss with 2 tsp. of the water. Place the salmon fillets on top. On the other side of the dish, toss the snap peas, carrots, 1 T. of the soy mixture, and the remaining 3 tsp. water. Drizzle 2 T. of the soy mixture over the salmon. Cover with vented plastic wrap (keep wrap about 1″ above food), and microwave on high power for 5 to 7 minutes, or until the salmon is slightly opaque in the center and the vegetables are tender. Drizzle the remaining soy mixture over the salmon and vegetables. Sprinkle with the scallions.

Yield: 4 servings

Calories: 347

Fat: 13g

Fiber: 4g