Rating: 4 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

Sautéing the salmon in a little oil creates a beautiful crust. This sweet-and-sour sauce is thin but flavorful--perfect with salmon.

Pam Anderson
Recipe by Cooking Light March 2004

Gallery

Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over low heat.

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  • 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.

Nutrition Facts

309 calories; calories from fat 41%; fat 14.2g; saturated fat 3.3g; mono fat 5.9g; poly fat 3.8g; protein 37g; carbohydrates 6.3g; fiber 0.1g; cholesterol 87mg; iron 0.9mg; sodium 736mg; calcium 31mg.
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