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.
- 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