A simple way to prepare salmon while adding an exotic flavour.
1 | green onions/scallions, finely chopped | ||
1 clove | garlic, minced | ||
1/2 tbsp | gingerroot, grated | 7 g | |
1 1/2 tbsp | soy sauce | 23 mL | |
1 tbsp | Hoisin sauce | 16 g | |
1 tbsp | olive oil | 15 mL | |
1/2 tbsp | lemon juice, freshly squeezed | 1/4 lemon | |
ground pepper to taste [optional] | |||
300 g | salmon fillet |
Bake
per 1 serving (130 g)
Amount % Daily Value |
Calories 160 |
Fat 5 g 7 % |
Saturated
1 g
5 % |
Cholesterol 30 mg |
Sodium 280 mg 12 % |
Carbohydrate 4 g 1 % |
Fibre 0 g 2 % |
Sugars 1 g |
Net Carbs 4 g |
Protein 26 g |
Vitamin A 2 % |
Vitamin C 4 % |
Calcium 6 % |
Iron 8 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 0 |
Meat and Alternatives | 3 |
Fats | ½ |
This recipe is awesome. However, we did marinate in the fridge for 24 hours. Definitely a new one in the regular rotation.
This sauce that goes on the salmon is to die for. Your mouth will thank you. I baked it in the BBQ on a sheet and on tinfoil and kept on basting the salmon with the sauce.
je vais la refaire mais en mettant un peu moins de sauce hoisin. On trouve cela un peu trop salé.