Broiled Salmon Teriyaki
Yield
4 servingsPrep
30 minCook
10 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
chicken broth
|
|
| ¼ | cup |
rice wine
|
*
|
| 2 | tablespoons |
sugar
|
|
| 2 | tablespoons |
ginger root
grated |
|
| 2 | tablespoons |
soy sauce, sodium reduced
|
|
| 4 | each |
salmon fillets
skinned |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
chicken broth
|
|
| 59 | ml |
rice wine
|
*
|
| 3E+1 | ml |
sugar
|
|
| 3E+1 | ml |
ginger root
grated |
|
| 3E+1 | ml |
soy sauce, sodium reduced
|
|
| 4 | each |
salmon fillets
skinned |
*
|
Directions
Combine first 5 ingredients in small saucepan.
Bring to a boil and cook over medium high heat 5 min. or until slightly thickened, stirring occasionally.
Strain and discard gingerroot.
Let cool.
Brush both sides of fillets with soy sauce.
Place fillets on a rack coated with cokoing spray.
Place rack on a broiler pan.
Broil 4 to 5 inches from heat 3 min.
Turn over and baste with soy sauce mixture.
Broil an additional 2 min. or until fish flakes easily.
Baste with soy mixture.
