Salmon Teriyaki
Yield
2 servingsPrep
10 minCook
10 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 3 | tablespoons |
white wine
dry or orange juice |
|
| ¼ | cup |
brown sugar
packed |
*
|
| ½ | teaspoon |
ginger
or 1 tsp. grated gingerroot |
|
| ½ | pound |
salmon fillets
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 45 | ml |
white wine
dry or orange juice |
|
| 59 | ml |
brown sugar
packed |
*
|
| 2.5 | ml |
ginger
or 1 tsp. grated gingerroot |
|
| 226.8 | g |
salmon fillets
|
|
Directions
Mix soy sauce, wine, brown sugar and ginger in shallow dish.
Add salmon; turn several times to coat.
Cover and refrigerate 1 hour, turning once.
Set oven control to broil.
Spray broiler pan rack with nonstick cooking spray.
Remove fish from marinade; reserve marinade.
Place fish on rack in broiler pan.
Broil with tops about 4 inches from heat for 4 minutes.
Carefully turn fish; brush with marinade.
Broil 2 to 5 minutes longer or until fish flakes easily with fork.
Discard any remaining marinade.
