1 lb atlantic or pacific salmon, filleted
3/4 cup low-sodium soy sauce
2 tbsp heart-healthy butter spread
2 tbsp lemon juice
1 tsp crushed red pepper
1 tbsp Tabasco sauce (i use 1/2 scotch bonnet pepper)
Italian seasoning
Freshly ground black pepper
Sliced cherry tomatoes (optional)
Place salmon in a glass baking dish. Perforate entire fillet with a fork. Pour soy sauce over salmon, ensuring entire surface is basted. Evenly divide butter spread and place in dollops over fillet. Sprinkle lemon juice over fillet and allow to mix with the soy sauce. Cover dish and allow to marinate for 1 hour or overnight.
Preheat oven to 400 degrees Fahrenheit.
Sprinkle Tabasco sauce, crushed red pepper, Italian seasoning and black pepper over fillet to taste. Cover dish with foil and bake for 30 minutes or until inserted wooden toothpick comes out clean.
Serve with rice pilaf, steamed vegetables, pan-seared bay scallops, or wheat crackers.
3/4 cup low-sodium soy sauce
2 tbsp heart-healthy butter spread
2 tbsp lemon juice
1 tsp crushed red pepper
1 tbsp Tabasco sauce (i use 1/2 scotch bonnet pepper)
Italian seasoning
Freshly ground black pepper
Sliced cherry tomatoes (optional)
Place salmon in a glass baking dish. Perforate entire fillet with a fork. Pour soy sauce over salmon, ensuring entire surface is basted. Evenly divide butter spread and place in dollops over fillet. Sprinkle lemon juice over fillet and allow to mix with the soy sauce. Cover dish and allow to marinate for 1 hour or overnight.
Preheat oven to 400 degrees Fahrenheit.
Sprinkle Tabasco sauce, crushed red pepper, Italian seasoning and black pepper over fillet to taste. Cover dish with foil and bake for 30 minutes or until inserted wooden toothpick comes out clean.
Serve with rice pilaf, steamed vegetables, pan-seared bay scallops, or wheat crackers.