Asian Salmon Steaks
Ingredients
- 3 Tbs reduced-sodium soy sauce
- 3 Tbs lime juice
- 1 Tbs honey
- 1/2 tsp ground ginger
- 2 Cloves garlic, pressed
- 4 Salmon steaks*, about 1 inch thick
- Minced cilantro for garnish
Directions
- Combine:The first 5 ingredients in a jar; cover and shake well. Place salmon steaks in a glass dish; spoon about 1 tablespoon marinade over each steak, reserving remaining marinade. Refrigerate 10 to 30 minutes.
- To Grill:Remove salmon from marinade. Place in well-oiled fish basket or directly onto well-oiled grill hot. Cook about 10 minutes, turning once and brushing with reserved marinade.
- To Broil:Remove salmon from marinade. Place salmon on a lightly greased broiler pan. Brush fish with some of the reserved marinade. Broil 10 minutes per inch thickness of fish, turning once and basting. Serve garnished with minced cilantro. Makes 4 servings.
Recipe courtesy of the National Fisheries Institute
Nutrition Facts
Calories 93
Calories from Fat 29 (31%)
(5%)Total Fat 3g
(4%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
(7%)Cholesterol 20mg
(20%)Sodium 470mg
(7%)Potassium 234mg
Total Carbohydrate 7g
(1%)Dietary Fiber 0g
Sugars 5g
Sugar Alcohols 0g
(19%)Protein 9g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2013 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.