PreviousContentsNext

Japanese Style Grilled Salmon

4

(5-ounce) salmon fillets

1/2

teaspoon

salt

Marinade:

1/4

cup

soy sauce

1/4

cup

sake or dry white wine

1/4

cup

mirin

2

tablespoons

sugar

3

tablespoons

chopped green onion

3

tablespoons

chopped fresh ginger

1

small

lemon, thinly sliced

Soba, Noodle Salad

1

This approach with salmon works equally well on fresh halibut

2

or sea bass. We serve the resulting fish hot or at room

3

temperature either as the center of the plate or as part of a

4

salad. If you’re using salmon, try marinating and grilling the

5

skin separately to use as a garnish.

6

Season salmon with salt and set aside.

7

Combine marinade ingredients, except lemon slices, in a small

8

saucepan and bring to a boil. Remove from heat and allow to

9

cool to room temperature. Add lemon and pour cooled marinade

10

over fish and marinate refrigerated for 2 to 4 hours. Turn

11

fish occasionally.

12

To serve: Grill or broil on both sides until just done,

13

approximately 4 to 5 minutes per side. Be careful not to

14

overcook. Salmon should still be translucent in the center.

15

Serve with Soba Noodle Salad on the side.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (4.5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 6 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

154.26

Calories From Fat (2%)

3.05

% Daily Value

Total Fat 0.36g

<1%

Saturated Fat 0.06g

<1%

Cholesterol 0mg

0%

Sodium 3462.06mg

144%

Potassium 351.58mg

10%

Total Carbohydrates 33.33g

11%

Fiber 1.29g

5%

Sugar 26.21g

 

Protein 6.44g

13%