Ginger-Glazed Salmon (Lhj)
Yield
8 servingsPrep
15 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | x |
salmon fillets
or steak, 6 oz each, skinned |
*
|
| Ginger glaze | |||
| 2 | tablespoons |
mint leaves
chopped, fresh |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
lime zest
grated |
|
| 2 | tablespoons |
lime juice
|
|
| 1 | tablespoon |
brown sugar
firmly packed |
|
| 1 | teaspoon |
ginger
fresh, grated |
|
| 1 | teaspoon |
olive oil
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| Green herb sauce | |||
| ½ | cup |
sour cream
|
|
| 2 | cups |
cilantro
fresh, lossely packed |
|
| 2 | cups |
mint leaves
fresh, loosely packed |
*
|
| ½ | cup |
parsley leaves
fresh, loosely packed |
|
| 2 | Jalapeno |
green chili peppers
minced |
*
|
| 1 | tablespoon |
lime juice
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | x |
salmon fillets
or steak, 6 oz each, skinned |
*
|
| Ginger glaze | |||
| 3E+1 | ml |
mint leaves
chopped, fresh |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 5 | ml |
lime zest
grated |
|
| 3E+1 | ml |
lime juice
|
|
| 15 | ml |
brown sugar
firmly packed |
|
| 5 | ml |
ginger
fresh, grated |
|
| 5 | ml |
olive oil
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| Green herb sauce | |||
| 118 | ml |
sour cream
|
|
| 473 | ml |
cilantro
fresh, lossely packed |
|
| 473 | ml |
mint leaves
fresh, loosely packed |
*
|
| 118 | ml |
parsley leaves
fresh, loosely packed |
|
| 2 | Jalapeno |
green chili peppers
minced |
*
|
| 15 | ml |
lime juice
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
Directions
Make Ginger Glaze: Combine all glaze ingredients in small bowl.
Place salmon in shallow glass dish and spoon on glaze, turning to coat. (Can be made ahead. Refrigerate up to 24 hours.)
Heat broiler. Line jelly-roll pan with foil. Arrange salmon on prepared pan and spoon glaze on top.
Broil 4 inches from heat without turning until fish is opaque throughout, 8 to 10 minutes.
Let stand 5 minutes.
Serve with Green Herb Sauce.
Green Herb Sauce: Combine all ingredients in blender and blend until smooth, scraping down sides.
(Can be made ahead. Cover and refrigerate up to 8 hours.) Makes 1¼ cups.
