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Anna Ginsberg | Food Editor

4 5-ounce salmon fillets, with skin
1/4 cup reduced-sodium soy sauce
1 tablespoon Asian sesame oil
4 teaspoons seasoned rice vinegar
4 teaspoons honey or agave nectar
1 tablespoon chopped fresh ginger root
1 teaspoon cornstarch
1 tablespoon minced green onion
1 large garlic clove, minced
1/4 teaspoon ground black pepper

  • In a small bowl, mix together all ingredients except the salmon. Grease the rack of a broiler pan. If desired, line the bottom with foil for easy cleanup. Position your pan so that the fish sits about 6 inches from the broiler element. If you’re not used to broiling, you may want to measure with a ruler before you preheat the broiler. Preheat the broiler using the full broil setting.
  • Set the salmon steaks skin-side down on the greased broiler pan and brush steaks generously with half the sauce. Broil salmon for about 4 minutes. Turn the salmon over and broil for another 3 minutes. At this point, you may want to loosen or remove the skin. Turn the salmon one more time and brush top with all the remaining sauce. Broil for another 2 minutes or until fish is flaky. Test for doneness with a meat thermometer if desired.

Servings: 4. Serving size: 1 fillet. Per serving: 272 calories, 31.53 g protein, 10.28 g fat, 10.08 g carbohydrates, 0.70 g dietary fiber, 1,172 mg sodium, 6.53 g sugars, 55 mg cholesterol