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Salmon with Sweet Chile Sauce

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 1 fillet, 1 tablespoon sauce, and 1 teaspoon green onions)
Serve with soba noodles tossed with low-sodium soy sauce and dark sesame oil. Add steamed broccoli florets on the side.

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

Nutrition 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

How to Make It

  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.