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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (210g) Recipe makes 4 servings |
||
| Calories 261 | ||
| Calories from Fat 83 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.3g | 14% | |
| Saturated Fat 1.4g | 7% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 88mg | 29% | |
| Sodium 633mg | 26% | |
| Potassium 632mg | 18% | |
| Total Carbohydrate 6.9g | 2% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 4.8g | ||
| Protein 36.0g | 72% | |
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Ingredients
-
1 (1.5-2 lb) salmon fillets
- 2 tablespoons cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon vegetable oil
- 1 teaspoon spicy brown mustard or horseradish mustard
- 1/8-1/4 teaspoon ground ginger
- 2 tablespoons sesame seeds, toasted
- 3 green onions, sliced
Directions
1
Place the salmon in a shallow dish.2
Combine vinegar, soy sauce, honey, oil, mustard, and ginger; pour over salmon.3
Cover and refrigerate for 1 hour, turning once after 30 minutes.4
Drain and discard marinade.5
Broil the salmon or grill, covered, over medium high heat for 15 to 20 minutes or until the fish flakes easily with a fork.6
Sprinkle with sesame seeds and onions.
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- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
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- Occasion > Taste/Mood > Romantic
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- Dietary > High in... > High Protein
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Featured Reviews for This Recipe
From: Chef #561958
On May 13, 2009
I've always made salmon poached with melted butter over it. In an effor to cut down on fat, I made this recipe and charcoal broiled it. I have never been able to eat salmon skin before. This was delicious, skin and all.
From: Marg (CaymanDesigns)
On Mar 3, 2006
This is my favorite way to fix salmon. In the summer I use the grill and in the winter, the broiler. The leftovers are good too. I use yellow mustard since I don't care for brown. And, I usually marinade it in a ziploc bag for a couple hours. Unfortunately, some in the family don't care for sesame seeds so I don't get to use them but it is still yummy without them.
From: eatrealfood
On Feb 20, 2006
We had this salmon over a salad, and the flavor was awesome. I used a touch of sesame oil too. I mistakenly used fresh ginger instead of ground. A make-again recipe.
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