BAKED SALMON WITH THAI VEGETABLE SALAD

A fresh, uncooked salad-style vegetable sauce tops the hot baked salmon. The contrast in temperatures and textures is extremely satisfying. There is also a wonderful contrast of the richness of the salmon and the herbal, citrusy flavors of the vegetable mixture.

• 1/4 cup fresh lime juice
• 4 tsp. reduced-sodium soy sauce
• 1 Tbsp. sugar
• 2 carrots, shredded
• 1 red bell pepper, cut into thin slivers
• 4 skinless salmon fillets (4 ounces each)
• 1 tsp. ground coriander
• 1/2 tsp. salt
• 3 tsp. chopped cilantro
• 2 Tbsp. chopped mint

Preheat the oven to 450 F. In a medium bowl, whisk together 3 tablespoons of the lime juice, the soy sauce and sugar. Add the carrots and bell pepper, and toss to combine. Refrigerate until serving time.

Place the salmon fillets on a baking sheet. Sprinkle the fish with the remaining1 tablespoon lime juice, the coriander and the salt. Bake for about 10 minutes,or until the fish just flakes when tested with a fork.

Stir the cilantro and mint into the carrot-pepper mixture and spoon over the hot salmon.