Asian honey glazed salmon – an easy dish you can make any night of the week. Simply fill a resealable bag with the marinade ingredients, then add the salmon until you're ready to cook.
Then when you're ready to start dinner, make your sides and your fish will be done in less than 15 minutes.
This recipe is from Jaden Hair of Steamy Kitchen's new cookbook: Steamy Kitchen's Healthy Asian Favorites. The pages in her book are filled with beautiful photos and 100 fast, simple recipes anyone can make on a busy weeknight.
And this week, I'm giving away her new cookbook on Skinny Bits to one lucky winner! To enter for a chance to win, click here.
We all loved this simple dish in my home, it tasted like something I would order in an upscale Asian restaurant, yet it was so easy to make. I served this with forbidden rice and sauteed sugar snap peas on the side, but this would also be wonderful with edamame fried rice.
Today is also the beginning of Lent, so for those of you looking to try a new fish dish to make, this is a great place to start. Adding salmon to your plate is one of the healthiest decisions you can make. Studies link its high concentration of omega-3 fatty acids and other nutrients with a lower risk of heart disease, heart attack, stroke, cancer, Alzheimer’s disease and more.
By choosing fresh wild salmon (your best bet is wild Alaskan or Pacific) over farmed, you will likely be getting better quality, less-contaminated fish. However, the health benefits of eating farmed salmon far outweigh the health risks associated with not eating salmon at all; so if wild salmon is out of your budget, go for the farmed variety.
Servings: 4 • Size: 3 oz cooked salmon • Points +: 7 pts • Smart Points: 7
Calories: 266 • Fat: 9.3 g • Protein: 22.5 g • Carb: 19 g • Fiber: 0.1 g • Sugar: 13 g
Sodium: 502 mg
- 3 tbsp low-sodium soy sauce (or tamari for gluten free)
- 3 tbsp mirin (Japanese sweet rice wine)
- 3 tbsp sake
- 2 tbsp honey
- 1 lb fresh wild salmon fillet, cut in 4 pieces
- 2 tsp cooking oil
Combine the soy sauce, mirin, sake, and honey in a resealable bag. Add the salmon and mix to coat. Refrigerate for 1 hour or up to 8 hours.
Remove salmon, reserving the marinade. Heat a frying pan or sauté pan over medium-high heat. When hot, swirl in the oil. Sear salmon, 2 minutes per side. Turn heat to low and pour in the reserved marinade. Cover and cook for 4 to 5 minutes, until cooked through.
Nutritional information for wild salmon provided by Heather K Jones, RD (aka The Diet P.I.).