Asian Salmon Steaks

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Asian Salmon Steaks

Yield: 4 servings

Prep Time: 10 min

Cook Time: 10 min

Ingredients:

3 Tablespoons reduced-sodium soy sauce
3 Tablespoons fresh lime juice
1 Tablespoon honey
1/2 teaspoon ground ginger
2 cloves garlic, minced
4 (6 ounce) salmon fillets (about 1 1/2 pounds)
minced cilantro for garnish, if desired

Directions:

1. Combine first five ingredients in a jar or bowl (w/ a lid); cover & shake well. Place salmon steaks/fillets in a glass dish. Spoon about 1 Tablespoon marinade over each steak. Refrigerate 10 to 30 minutes.

2. To cook, remove salmon from marinade; discard marinade from dish. Place salmon on a lightly greased grill. Brush fish with some of the remaining marinade. Grill until fish is flaky to touch, turning once and basting (10 to 15 minutes total cooking time). If you would prefer to bake it in the oven, go with 375 degrees F. for about 20 minutes- or until the salmon is cooked through (you can bake it sitting in the marinade, and then spoon the marinade over the top to serve).

3. Serve garnished with cilantro, if desired.

Tips:

*If you are preparing this as a gluten-free recipe, be sure to use a brand of soy sauce that is designated as GF.

Nutritional Information per serving:
Serving size: 1 6-ounce fillet
Calories per serving: 314
Fat per serving: 14.5g
Saturated Fat per serving: 2.55g
Sugar per serving: 4.75g
Fiber per serving: .20g
Protein per serving: 37g
Cholesterol per serving: 105.5mg
Carbohydrates per serving: 7g

WW POINTS per serving:
Points Plus Program: 8 Old Points Program: 7.5

Source: RecipeGirl.com (adapted from Healthy Cooking )

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5 Responses to “Asian Salmon Steaks”

  1. 1

    Gale — January 8, 2013 @ 2:34 PM

    This looks wonderful and I will be trying it soon.

  2. 2

    Sandy — December 2, 2013 @ 5:13 PM

    This looked delish. Made wild caught on a cast iron grill pan (I recently made a different salmon recipe on the same pan last week without issue). It wasn’t looking cooked all the way though (dark pink center) so I cooked it until lighter pink. It was dried out. Was the dark pink okay? Advice welcomed.

  3. 3

    Lori Lange — December 7, 2013 @ 6:04 AM

    Salmon varies in color inside and out. Sometimes dark pink is okay, depending on the variety!

  4. 4

    Mari — February 3, 2014 @ 12:41 AM

    Did you use skinless aalmon fillet?

  5. 5

    Lori Lange — February 3, 2014 @ 7:22 AM

    You can use either.