PREP: 15 minutes | COOK: 3-5 minutes | YIELD: 4 servings
Broiled salmon offers a texture like no other, and as an added bonus, this recipe is extremely easy to prepare. Who needs fish sticks when you can have delicious, nutritious salmon like this in no time?
4 x 4-oz (113 g) wild salmon filets, pin bones removed
1 clove garlic, minced
1½ Tbsp (22.5 ml) natural salt-and sugar-free rice vinegar
1½ Tbsp (22.5 ml) low-sodium tamari
1 tsp (5 ml) miso
2 tsp (10 ml) Sucanat or other unrefined sugar
1 Tbsp (15 ml) sesame oil
8 cups (1.9 L) mixed greens, lightly packed
1 cup (240 ml) shredded carrots
½ English cucumber, chopped
1 avocado, pitted and sliced
1 cup (240 ml) stringless sugar snap peas
2 tsp (10 ml) sesame seeds, to garnish
Position oven rack in the second-highest position from top, and set broiler to low.
Place salmon filets, skin side down, on an aluminum foil-lined baking sheet. Sprinkle garlic on top of salmon.
In a small bowl, whisk together rice vinegar, tamari, miso, Sucanat and sesame oil.
Place greens, carrots and cucumber in a large bowl. Pour half of the miso soy dressing over salad, toss and divide among four plates or individual salad bowls. Pour the other half of the dressing over salmon filets. Spoon or brush sauce onto filets to make sure they’re coated well.
Place salmon under broiler and cook for about 3 minutes for medium-rare or about 5 minutes for medium-well. Remove from oven and use a metal spatula to separate salmon from its skin, and place on top of salad greens. Arrange avocado slices and snap peas around salmon, and garnish with sesame seeds. Serve immediately.
NUTRITIONAL VALUE PER SERVING:
Calories: 322 | Calories from Fat: 132 | Protein: 31 g | Carbs: 16 g | Total Fat: 15 g | Saturated Fat: 3 g | Trans Fat: 0 g | Fiber: 7 g | Sodium: 435 mg | Cholesterol: 62 mg
