3 tbsp soy sauce
1-1/2 tbsp rice vinegar
1 tsp maple syrup
1 tbsp lemon juice
1/2 tsp grated fresh ginger, or to taste
1-1/4 lbs salmon fillet in 4 parts, 1 inch at thickest point
1 tbsp unhulled sesame seeds, toasted (can substitute regular sesame seeds)
1 green onion, thinly sliced
In a small bowl, combine soy sauce, vinegar, syrup, lemon juice, and ginger; whisk to blend. Place salmon pieces in a nonreactive (not aluminum) container. Pour marinade over them and turn to coat. Refrigerate 1 hour.
Preheat broiler. Spray a nonstick broiler pan with olive oil. Place salmon, skin side up, on pan and transfer marinade to a small saucepan. Broil salmon 4 inches from heat for 4 minutes. Meanwhile, bring marinade to a boil; simmer 2 minutes. Turn salmon, baste with marinade, sprinkle with sesame seeds, and broil another 4 minutes or until just cooked through.
Fish and marinad can be served hot, at room temperature, or chilled. Spoon a tablespoon of boiled marinade over each piece; garnish with green onion.
Note: I served this on a bed of steamed jasmine rice with steamed green beans alongside. Also, try to avoid farm-raised salmon as it's considerably less rich in the heart-healthy omega-3 fatty acids.
Source: The Gourmet Prescription for Low-Carb Cooking by Deborah Chud. Via the Houston Chronicle, Feb 2003.
Posted by elizabeth at February 14, 2003 12:03 AM
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