Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 2

Serve this delicious tangy salmon recipe with pickled ginger and white rice tossed with chopped green onions. To speed preparation, heat the skillet while the fish marinates.

Karen Levin
Recipe by Cooking Light December 2003

Gallery

Photography: Randy Mayor; Styling: Katie Stoddard

Recipe Summary

Yield:
4 servings (serving size: 1 fillet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine soy sauce, wasabi, ginger, and sesame oil in a large zip-top plastic bag; add fish. Seal and marinate at room temperature 5 minutes, turning bag occasionally to coat. Remove fish from the bag, reserving marinade.

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  • While fish marinates, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fish and marinade; cook 3 minutes. Turn fish over. Reduce heat to medium; cook 8 minutes or until fish is done.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

283 calories; calories from fat 43%; fat 13.6g; saturated fat 3.2g; mono fat 5.9g; poly fat 3.4g; protein 36.6g; carbohydrates 0.9g; fiber 0.1g; cholesterol 87mg; iron 0.8mg; sodium 347mg; calcium 23mg.
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