Sunday, 15 November 2015

Teriyaki Salmon

Prep and Cool time
Cook time
Total time
Recipe type: Entree, Low-Carb
Yield: 4 servings

Teriyaki glaze:
  • 2 tablespoons light soy sauce
  • ⅛ teaspoon konjac flour (or 1 teaspoon cornstarch)
  • 2 tablespoons dry white wine or sake
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 4 (6 oz) wild salmon fillets
  • Olive oil spray (make your own using a spray bottle)
  • 1 teaspoon sesame seeds, toasted a few minutes in a warm skillet over medium heat
  1. In a small saucepan, whisk together the soy sauce and konjac flour. Add the white wine, honey, minced garlic and minced ginger, whisking to combine.
  2. Heat the glaze over medium heat, whisking often, 3-4 minutes, until it thickens into syrup. Remove from heat.
  3. Heat broiler on high and position a rack 3-4 inches below flame (top rack). Line a large baking sheet with foil and spray it with olive oil spray.
  4. Place the salmon pieces on the foil and lightly spray them with olive oil. Broil 5-6 minutes, or until opaque.
  5. Remove the salmon fillets onto a serving platter. Brush with the teriyaki glaze, sprinkle with sesame seeds and serve.
Nutrition Per Serving
Serving size: 1 salmon fillet; Calories: 317; Fat: 15g; Carbohydrates: 5g;Sugar: 4g; Sodium: 368mg; Fiber: 0g; Protein: 32g

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