Salmon with Sweet Chile Sauce

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Serve with soba noodles tossed with low-sodium soy sauce and dark sesame oil. Add steamed broccoli florets on the side.

Yield:

4 servings (serving size: 1 fillet, 1 tablespoon sauce, and 1 teaspoon green onions)

Recipe from

Nutritional Information

Calories 262
Caloriesfromfat 36 %
Fat 10.5 g
Satfat 2.5 g
Monofat 4.6 g
Polyfat 2.5 g
Protein 31.2 g
Carbohydrate 9.5 g
Fiber 0.1 g
Cholesterol 80 mg
Iron 0.6 mg
Sodium 460 mg
Calcium 18 mg

Ingredients

4 (6-ounce) salmon fillets, skinned
1 teaspoon ground coriander
1/2 teaspoon salt
Cooking spray
2 tablespoons honey
1 tablespoon fresh lime juice
2 teaspoons low-sodium soy sauce
1/2 to 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
4 teaspoons thinly sliced green onions

Preparation

1. Sprinkle fish evenly with coriander and salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

2. Combine honey, juice, soy sauce, and Sriracha; drizzle over fish. Sprinkle with green onions.

Note:

Jackie Mills, MS, RD,

December 2008