Honey-Soy Broiled Salmon
A sweet, tangy and salty mixture of soy sauce, rice vinegar, and honey does double-duty as marinade and sauce. Toasted sesame seeds provide a nutty and attractive accent. Make it a meal: Serve with brown rice and sautéed red peppers and zucchini slices.
- 1 scallion, minced
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon minced fresh ginger
- 1 pound center-cut salmon fillet (see tip), skinned and cut into 4 portions
- 1 teaspoon toasted sesame seeds (see tip)
- Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
- Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
- Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.
- Tips: How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.
- To toast sesame seeds, heat a small dry skillet over low heat. Add seeds and stir constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
- People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Preparation 20 minutes – ready in 40 minutes – 4 servings
- Serving size: 3 oz. portion salmon, ¾ tsp. sauce & ¼ tsp. sesame seeds
- Per serving: 160 calories; 5 g fat(1 g sat); 0 g fiber; 6 g carbohydrates; 23 g protein; 16 mcg folate; 53 mg cholesterol; 4 g sugars; 4 g added sugars; 200 IU vitamin A; 2 mg vitamin C; 55 mg calcium; 1 mg iron; 324 mg sodium; 451 mg potassium
- Exchanges: 3 lean meat, ½ other carbohydrates
By: Eating Well http://www.eatingwell.com