Wild Teriyaki Salmon
Serve with any steam vegetable and a salad

Serves 4 (1 - 3 ounce serving)

  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons Japanese sweet rice wine (mirin)
  • 3 tablespoons sake
  • 2 tablespoons honey
  • 1 pound fresh wild salmon fillet, cut evenly in 4 pieces
  • 2 teaspoons cooking oil

Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and turn to coat. Refrigerate for 1 hour or up to 8 hours.

Remove salmon, reserving the marinade.

Heat a frying pan or sauté pan over medium-high heat. When hot, put in the oil. Sear salmon, 2 minutes per side. Turn heat to low and pour in the reserved marinade. Cover and cook for 4 to 5 minutes, until cooked through.

Serve salmon with sauce.

Per Serving (about 5.3 ounces): 254 Calories; 8g Fat (27.7% calories from fat); 37g Protein; 9g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 698mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

 

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