A delicious Thai glaze dresses up this salmon recipe. Easy to make, the Asian marinade makes this high-protein, low-carb dinner a surefire winner.
The Dietary Guidelines for Americans encourages us to eat 2 servings, or 8 ounces, of fish each week in order to obtain the health benefits unique to these proteins, including EPA and DHA, the most well-known omega-3 fatty acids. Diets that contain fish regularly, including the Mediterranean style of eating, is linked to lower cardiovascular disease and obesity.
I recommend serving this entrée with steamed vegetables or greens, such as spinach or bok choy, to provide fiber, vitamin C, and a texture that pairs well with the salmon. To keep the meal low in carbohydrates, don’t add a starch; if you’re not watching your carb count, consider a scented rice, like jasmine, in an appropriate portion size for your goals. Also, keep in mind that when you make this recipe, the nutrition information is for the salmon only.Theresa Jackson RD, CSOWM, CDN
- 1/4 cup rice vinegar
- 1 tsp sugar
- 2 Tbsp water
- 1 tsp fish sauce
- 1 Tbsp cooking sherry
- 2 Tbsp low-sodium soy sauce or tamari (gluten-free, if needed)
- 1 Tbsp peeled grated fresh ginger
- 2 garlic cloves, minced
- 1/8 tsp crushed red pepper flakes, or to taste
- 2 tsp cornstarch dissolved in 1 Tbsp water
- 4 (4 oz) salmon fillets
- 2 scallions, finely sliced
In a saucepan, combine the rice vinegar, sugar, water, fish sauce, sherry, soy sauce, ginger, garlic and red-pepper flakes and heat over medium-high heat. Bring to a rolling boil. Reduce heat to medium and let boil for 10 minutes, or until reduced by half. Reduce heat to low and add the cornstarch-water mixture. Stir to incorporate and continue stirring occasionally until the sauce thickens, about 2 minutes. Reserve 1/4 of the sauce and set aside.
In a shallow baking dish, add the salmon fillets, skin side up, to the remaining marinade and marinate for 1 hour in the refrigerator.
Preheat the broiler. Line a rimmed baking sheet with foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. Broil the salmon for 6 to 10 minutes, or until browned in spots and almost opaque in the center.
Serve the salmon with the reserved 1/4 of the sauce and garnish with scallions.
Yield: 4 servings
Serving size: 1 salmon fillet (4 oz each)
Saturated Fat: 2g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
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Date Last Reviewed: February 14, 2018
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD