Ingredients

• 2 salmon fillets, about 140g each
• ¼ tsp garlic powder
• 2 tsp white miso
• 2 tsp grated fresh ginger
• 1 tbsp rice wine vinegar
• 2 tbsp lime juice
• freshly ground black pepper

For the Slaw:

• 1 cup grated cabbage (green, red, or a mix of the two)
• ½ cup each grated zucchini, carrot
• 1 tbsp lime juice
• 1 tbsp rice wine vinegar
• 1 tsp sesame oil
• 1 packet of stevia or 2 tsp honey
• a few pinches of chili flakes (optional)
• white and black sesame seeds, to garnish

Whisk the garlic powder, miso, ginger, rice wine vinegar, and lime juice together in a small bowl until smooth. Pour the marinade into a resealable bag or container along with the salmon fillets. Refrigerate for 2-3 hours.

Preheat oven to 400F. Remove the salmon from the marinade and place it on a foil-lined baking dish. Bake for 20-25 minutes or until cooked throughout. For the final minutes of cooking, switch the oven to the broil setting to crisp the top and edges of the fish.

While the salmon cooks, whisk together all ingredients for the slaw except for the vegetables in a large bowl. When smooth, grate all vegetables and place them in a bowl. Toss to coat, then divide the mixture amongst two plates.

When the fish is fully cooked, remove it from the oven and arrange it next to the slaw on both plates. Sprinkle with sesame seeds and serve immediately.

Serves 2.

Nutrition per serving:  273 calories, 12g fat (2g saturated), 77mg cholesterol, 605mg sodium, 12g carbs, 2g fiber, 8g sugar, 30g protein.