Broiled Ginger Salmon
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 284 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Sodium | 670 mg |
| Total Carbohydrate | 14 g |
| Dietary Fiber | 1 g |
| Protein | 32 g |
Servings and Times TOP
| Servings | 2 |
| Marinating Time | 30 minutes to overnight |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Fresh ginger root, grated | 1 tablespoon |
| Garlic clove, minced | 1 |
| Honey | 1 tablespoon |
| Soy sauce | 2 tablespoons |
| Orange juice | 2 tablespoons |
| Salmon filets | 2 (5-ounce) |
| Green onions, chopped | 2 |
- Directions
- Mix together ginger, garlic, honey, soy sauce, and orange juice. Place fish and marinade into a resealable plastic bag. Refrigerate for 30 minutes to overnight.
- Preheat broiler (on low setting if your broiler has an option) and position the oven rack about 4 inches below the heat.
- Remove fish from bag, reserving marinade, and place skin-side up on a broiling rack coated with nonstick cooking spray. Broil fish for about 2 minutes, then remove from oven and pull the skin off with tongs. Baste with marinade and return to oven. After another 2-3 minutes, turn fish over and broil another 4-5 minutes. Fish will flake easily when done.
- When fish is done, garnish with the green onion and enjoy!
Exchanges
4 lean meats; 1 starch
Side Suggestions: Garlic-sautéed Asparagus
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add 2 cloves minced garlic and then ½ a bunch of trimmed asparagus (about 10-12 spears). Cook for about 10-12 minutes, stirring occasionally.
Side Suggestions: Brown Rice
Cook according to package directions.