Asian Grilled Salmon
Jan 23, 2007 13:47:24 GMT -8
Post by jjg on Jan 23, 2007 13:47:24 GMT -8
Asian Grilled Salmon
Serves 2
2 6 oz. salmon fillets
2 tablespoons vegetable oil
1 tablespoon low sodium soy sauce
1 tablespoon balsamic vinegar
1 tablespoon chopped green onions
1/2 teaspoon brown sugar
1/2 clove garlic, pressed
1/3 teaspoon grated gingerroot
1/4 teaspoon crushed red pepper flakes or to taste
1/4 teaspoon sesame oil
pinch of salt
Place salmon fillets in a large zip-lock plastic bag. In a small bowl, whisk together remaining ingredients and pour over salmon. Seal bag and refrigerate for at least 8 hours. Preheat outdoor or indoor grill or oven broiler. Remove salmon from marinade and place on a well-oiled grill 5 inches from heat source. Grill for about 5 to 10 minutes, until fish flakes easily when tested with a fork. Turn only once, halfway through cooking.
Nutrition per serving: 334 calories; 20 g fat; 34 g protein; 3 g carbohydrate; trace dietary fiber; 88 mg cholesterol; 696 mg sodium.
Exchanges: 5 lean meat; 1/2 vegetable; 3 fat
Serving suggestions: Serve with sautéed zucchini and spaghetti squash (you can nuke the spaghetti squash to keep the heat down in the kitchen0. Toss squash with a little butter, garlic powder and salt to pepper to taste.
Serves 2
2 6 oz. salmon fillets
2 tablespoons vegetable oil
1 tablespoon low sodium soy sauce
1 tablespoon balsamic vinegar
1 tablespoon chopped green onions
1/2 teaspoon brown sugar
1/2 clove garlic, pressed
1/3 teaspoon grated gingerroot
1/4 teaspoon crushed red pepper flakes or to taste
1/4 teaspoon sesame oil
pinch of salt
Place salmon fillets in a large zip-lock plastic bag. In a small bowl, whisk together remaining ingredients and pour over salmon. Seal bag and refrigerate for at least 8 hours. Preheat outdoor or indoor grill or oven broiler. Remove salmon from marinade and place on a well-oiled grill 5 inches from heat source. Grill for about 5 to 10 minutes, until fish flakes easily when tested with a fork. Turn only once, halfway through cooking.
Nutrition per serving: 334 calories; 20 g fat; 34 g protein; 3 g carbohydrate; trace dietary fiber; 88 mg cholesterol; 696 mg sodium.
Exchanges: 5 lean meat; 1/2 vegetable; 3 fat
Serving suggestions: Serve with sautéed zucchini and spaghetti squash (you can nuke the spaghetti squash to keep the heat down in the kitchen0. Toss squash with a little butter, garlic powder and salt to pepper to taste.