Soy-Ginger Salmon from Healthy Diabetic Recipes

Soy-Ginger Salmon Recipe

Recipe Ingredients:

3 tbsp soy sauce
2 tbsp water
1 tbsp sugar
1/2 tsp grated fresh ginger
1 lb salmon fillet, cut into 4 pieces
1/2 tsp sesame seeds
2 tsp vegetable oil
vegetable cooking spray
1/2 tsp minced garlic
3 bags fresh spinach, -- (10 oz. each) stems removed
2 tbsp water
1/2 tsp salt
1/4 tsp asian sesame oil
2 cups cooked orzo
4 green onions, for garnish

Recipe Instructions:

1. Combine soy sauce, water, sugar and ginger in baking dish. Add salmon, turning to coat, and let stand 15 minutes.

2. Meanwhile, heat a large nonstick skillet over medium heat 1 minute. Add sesame seeds and toast 2 1/2 to 3 minutes.

3. Add vegetable oil to same skillet and heat 1 minute over medium-high heat. Add salmon, skin side up; cook 3 to 4 minutes. Reduce heat to medium; turn salmon, cover and cook 3 minutes more, until cooked through. Transfer salmon to plate; discard skin.!
Add remaining marinade to skillet and boil 1 to 2 minutes, until syrupy.

4. Meanwhile, lightly coat Dutch oven with vegetable cooking spray. Heat 1 minute over medium heat. Add garlic, spinach and water. Cover and cook 3 to 4 minutes, stirring, until spinach is wilted. Stir in salt and sesame oil. Serve salmon topped with !
soy glaze and sesame seeds with spinach and orzo. Garnish with green onions.

Per Serving Daily Goal Calories 405 2,000 (F), 2,500 (M) Total Fat 11.5 g 60 g or less (F), 70 g or less (M) Saturated Fat 1.5 g 20 g or less (F), 23 g or less (M) Cholesterol 62 mg 300 mg or less Sodium 1,079 mg 2,400 mg or less Carbohydrates 43 g 250 g or!
more Protein 33 g 55 g to 90 g Calcium 181 mg 1,000 mg

Notes: Food Editor's Favorite The salmon marinates in a soy-ginger sauce. Sesame seeds are toasted for a tastier crunch; a touch of sesame oil is added for a flavor punch.

Prep time: 15 minutes plus standing Cooking time: 8 to 10 minutes Easy, low-fat

Copyright © 1998, 1997 Meredith Corporation. All Rights Reserved.

MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/11/98

Servings: 4

"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’."

~ John Thorne, American food writer

 

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