Salmon with Sweet-and-Sour Pan Sauce

Salmon with Sweet-and-Sour Pan Sauce Recipe
Karry Hosford
Sautéing the salmon in a little oil creates a beautiful crust. This sweet-and-sour sauce is thin but flavorful--perfect with salmon.

Yield:

4 servings (serving size: 1 fillet and 1 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 309
Caloriesfromfat 41 %
Fat 14.2 g
Satfat 3.3 g
Monofat 5.9 g
Polyfat 3.8 g
Protein 37 g
Carbohydrate 6.3 g
Fiber 0.1 g
Cholesterol 87 mg
Iron 0.9 mg
Sodium 736 mg
Calcium 31 mg

Ingredients

1 tablespoon vegetable oil
1/4 cup fat-free, less-sodium chicken broth
2 tablespoons brown sugar
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1 tablespoon fish sauce
2 garlic cloves, minced
4 (6-ounce) salmon fillets (about 1 inch thick)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Heat oil in a large nonstick skillet over low heat.

Combine broth and next 5 ingredients (broth through garlic).

Increase heat to medium-high, and heat 3 minutes.

While pan heats, sprinkle fillets with salt and pepper. Add fillets to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan.

Drain fat from pan, and discard fat. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook 30 seconds. Remove from heat. Serve sauce over fish.

Note:

Pam Anderson,

March 2004
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