Quick Salmon Teriyaki
212 people added this to their Recipe Box
Recipe based on 4 ratings.
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| per serving: about | - |
| cal | 318 |
| pro | 27 g |
| total fat | 15 g |
| sat. fat | 3 g |
| carb | 20 g |
| fibre | 0 |
| chol | 74 mg |
| sodium | 1,247 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 7 |
| vit A | 2 |
| vit C | 10 |
| folate | 22 |
- Portion size: 4
You may want to double the sauce to have extra to drizzle over noodles or rice. Serve with saut? baby bok choy, shredded cabbage or frozen Asian vegetables. Trout or tilapia are good substitutes for the fish.
Ingredients
- 1/4 cup 1/4cupliquid honey
- 1/4 cup 1/4cupsoy sauce
- 1 tsp 1tspminced gingerroot
- 4 4skin on salmon filletsalmon fillets, about 6 oz (175 g) each
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 2 2green oniongreen 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
