Broiled Wild Salmon with Miso Glaze - 7g Carbs, 1g Fiber
From: Vital Choices Newsletter
Light miso (fermented soybean paste) is the key to this great Asian
recipe. Adapted from "Eating Well: The Magazine of Food & Health".
Servings: 4
Organic macadamia nut oil
1 Tbsp sesame seeds
2 Tbsp shiro miso (sweet white miso) paste*
2 Tbsp mirin (Japanese rice wine)
1 Tbsp reduced-sodium soy sauce or tamari
1 Tbsp minced fresh ginger
1/4 tsp cayenne pepper powder
4 (6 oz each) skinless-boneless wild salmon fillets
2 Tbsp thinly sliced scallions
2 Tbsp chopped fresh cilantro or parsley
Position oven rack in upper third of oven; preheat broiler. Line a
small baking pan with foil (foil is optional). Spray or brush foil
or pan with oil.
Toast sesame seeds in a small dry skillet over low heat, stirring
constantly, until fragrant, 3 to 5 minutes. Set aside in a small bowl.
Whisk miso, mirin, soy sauce (or tamari), ginger and cayenne in a
small bowl until smooth.
Place salmon fillets, skin-side down, in prepared pan. Brush generously
with miso mixture. Broil salmon, 3 to 4 inches from the heat source,
until opaque in the center, 6 to 8 minutes.
Transfer salmon to warmed plates and garnish with reserved sesame
seeds, scallions and cilantro (or parsley).
*Miso paste, mirin and tamari are available in health-food stores
and Asian markets.
Servings: 4
Nutrition per Serving:
252 Calories, 30g Protein, 10g Fat, 2g Saturated Fat, 3g Monounsat Fat,
3g Polyunsat Fat, 7g Carbs, 1g Fiber, 78mg Cholesterol,
Vitamin A: 363IU - Vitamin C: 6mg - Calcium: 63mg - Magnesium: 72mg -
Potassium: 730mg - Sodium: 432mg
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