Ginger Soy Side of Salmon
Ginger Soy Side of Salmon
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 246 |
| pro | 24 g |
| total fat | 15 g |
| sat. fat | 3 g |
| carb | 2 g |
| fibre | 0 |
| chol | 66 mg |
| sodium | 664 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 5 |
| vit A | 2 |
| vit C | 10 |
| folate | 17 |
- Portion size: 6
A side of salmon varies in size depending on its origins and species. Farmed Atlantic salmon is usually 3 to 3-1/2 lb (1.5 to 1.75 kg), and Pacific salmon varies at fishmongers from 1-1/2 to 3 lb (750 g to 1.5 kg) depending on species. Sockeye is small, while King and Chinook are large.
Ingredients
- 2 lb 2lbside of salmon
- 1/4 cup 1/4cupsoy sauce
- 2 tbsp 2tbspchopped fresh mint
- 2 tbsp 2tbspgrated gingerroot
- 2 tbsp 2tbsprice vinegar
- 1 tbsp 1tbspsesame oil
- Lemon wedges
Preparation
Cut salmon crosswise into 6 portions just to but not through skin. Place on platter. In bowl, combine soy sauce, mint, ginger, vinegar and sesame oil; pour over salmon. Cover and refrigerate for 15 minutes.
Using fish spatula or 2 long spatulas, transfer salmon, skin side down, to greased grill over medium heat. Brush with any remaining marinade. Close lid and grill until fish flakes easily when tested, about 20 minutes. Serve with lemon wedges.
Additional information : Variation
Ginger Soy Salmon Fillets: Replace side of salmon with six 6 oz (175 g) fillets. Marinate as above. Grill for 10 minutes.
Source : Get Grilling: Summer 2007
