Salmon with Sweet-and-Sour Pan Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 309
  • Calories from fat: 41%
  • Fat: 14.2g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 5.9g
  • Polyunsaturated fat: 3.8g
  • Protein: 37g
  • Carbohydrate: 6.3g
  • Fiber: 0.1g
  • Cholesterol: 87mg
  • Iron: 0.9mg
  • Sodium: 736mg
  • Calcium: 31mg

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

  1. Heat oil in a large nonstick skillet over low heat.
  2. Combine broth and next 5 ingredients (broth through garlic).
  3. Increase heat to medium-high, and heat 3 minutes.
  4. 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.
  5. 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.
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