Home | Cooking & Dining | Cooking | Chef Erin's Recipes | Chef Erin's Recipe: Asian Salmon

Chef Erin's Recipe: Asian Salmon

12/23/2010 16:20:00 admin
Font size: Decrease font Enlarge font

Asian Salmon 

2 fresh salmon filets, 4 ounces each 
2 Tablespoon low sodium soy sauce
3 Tablespoon teriyaki sauce
3 Tablespoon rice wine vinegar
1 Tablespoon Hoisin (found in your local grocery store in the Asian food isle)
1 Tablespoon fresh ginger, peeled and chopped
2 Tablespoon Sweet Chile Sauce (add more if you like it spicy) 
1 Teaspoon black sesame seeds
1 Tablespoon sesame oil 

To properly skin the salmon, place a wet towel under your cutting board to prevent it from slipping.  Lay the filet skin side down on the board and place your hand firmly on top of it to hold it steady.  Hold your knife parallel to the cutting board directly over the skin and slide the knife through, always keeping the knife parallel to minimize the amount of fish left on the skin.  Discard skin. 

Combine the soy, teriyaki, vinegar, Hoisin, ginger, and sweet chile sauce in a bowl; set aside. 

Heat a non-stick skillet on medium high heat with the sesame oil.  When pan is hot, add the salmon and sprinkle filet with black sesame seeds.  Cook on both sides for about 4-5 minutes depending on the thickness of the filet.  When fish is firm to the touch, turn heat down and add the sauce mixture.  Simmer fish in sauce turning once; remove from heat when sauce is slightly thickened. 

Enjoy with short grain brown rice and vegetables. 

2 Servings

Per Serving: Calories 386, Protein 24 grams, Carbohydrate 22 grams, Fat 20 grams 

By Erin Fahrenbruch, a.k.a. Fitness Foodie
Nutritional Chef
  • email Email to a friend
  • print Print version
  • Plain text Plain text
Newsletter
Email:

Rate this article
0