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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 36%
  • Fat: 10.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 2.5g
  • Protein: 31.2g
  • Carbohydrate: 9.5g
  • Fiber: 0.1g
  • Cholesterol: 80mg
  • Iron: 0.6mg
  • Sodium: 460mg
  • Calcium: 18mg

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