YIELD Makes 4 servings
|2||tablespoons soy sauce|
|2||tablespoons orange juice|
|3/4||teaspoon grated fresh ginger|
|1/2||teaspoon rice wine vinegar|
|1/4||teaspoon sesame oil|
|4||salmon fillets (about 6 ounces each)|
|1/4||teaspoon black pepper|
|1||tablespoon olive oil|
- Whisk soy sauce, juice, honey, ginger, vinegar and sesame oil in small mixing bowl; set aside.
- Season salmon with salt and pepper. Heat olive oil in medium nonstick skillet over high heat. Arrange salmon, skin side up, in skillet. Brush with glaze. Cook salmon 4 minutes or just until center is opaque. Carefully turn; brush with glaze. Cook 4 minutes more. (Salmon will be slightly pink in the middle.)
- Remove salmon from pan to serving plate; cover and keep warm. Place remaining glaze in small saucepan. Simmer and stir until thickened and reduced to about 1/4 cup. Spoon glaze over salmon.
|Serving Size:||1 fillet plus about 1 tablespoon glaze|
|Saturated Fat||5 g|
|Total Fat||21 g|
|Calories from Fat||54 %|
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