2 Points, Entree, Fish
1 tsp cumin seeds
4 tsp packed brown sugar
2 Tbsp whole-grain dijon mustard
24 oz salmon, 4 (6-ounce) fillets
1 tsp olive oil
1 medium onion, halved and thinly sliced
4 cups savoy cabbage, thinly shredded
1/4 pound (4 cups) kale, stems removed, leaves thinly sliced
1 cup shredded carrot
1/4 cup canned chicken broth
1 Tbsp ginger root, peeled and grated
3/4 tsp table salt
1 spray cooking spray
1/2 lime, cut into 4 wedges
Preheat oven to 450°F. Spray medium rimmed baking sheet with nonstick spray.
Place cumin seeds in small dry skillet and set over medium heat. Cook, shaking pan often, until seeds are fragrant and lightly toasted, about 3 minutes. Transfer to plate to cool.
Stir together brown sugar and mustard in small bowl. Place salmon on prepared baking sheet. Top evenly with brown-sugar mixture. Bake until salmon is just opaque in center, 10–12 minutes.
Meanwhile, heat oil in large deep nonstick skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown, about 8 minutes. Add cabbage, kale, carrot, broth, ginger, salt, and cumin seeds. Cook, stirring often, until vegetables are crisp-tender and water evaporates, about 5 minutes.
Spoon vegetable mixture evenly onto 4 plates and top each with 1 salmon fillet. Serve with lime wedges.
Per serving: 1 salmon fillet and 1 cup vegetables
2 smart points