Quick Salmon Teriyaki
You may want to double the sauce to have extra to drizzle over noodles or rice. Serve with sautéed baby bok choy, shredded cabbage or frozen Asian vegetables. Trout or tilapia are good substitutes for the fish.
Servings: 4
Ingredients:
| Nutritional Info | |
| per serving: about | - |
| cal | 318 |
| pro | 27 g |
| total fat | 15 g |
| sat. fat | 3 g |
| carb | 20 g |
| fibre | trace |
| chol | 74 mg |
| sodium | 1.247 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 7% |
| vit A | 2% |
| vit C | 10% |
| folate | 22% |
-
1/4 cup (50 mL) liquid honey
1/4 cup (50 mL) soy sauce
1 tsp (5 mL) minced gingerroot
4 salmon fillets (with skin), about 6 oz (175 g) each
1/4 tsp (1 mL) each salt and pepper
2 green onions, thinly sliced
Preparation:
In bowl, whisk together honey, soy sauce and ginger; add salmon and turn to coat. Let stand for 10 minutes.
Arrange salmon on foil-lined rimmed baking sheet. Sprinkle with salt and pepper; brush with honey mixture.
Broil about 8 inches (20 cm) from heat until fish flakes easily when tested and sauce is darkened and sticky, about 8 minutes. Sprinkle with onions.
Source
Canadian Living Magazine: March 2005
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