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Lacquered Salmon with Soy Sauce

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This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

Preparation : 10 min Cooking : 15 min
170 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Diabetes-friendly
  • Heart-healthy

Ingredients

1/4 cup balsamic vinegar 65 mL
1/4 cup wheat-free soy sauce 65 mL
2 tbsp sucanat 26 g
600 g salmon fillet, cut in 4

Method

  1. Lacquer: mix the balsamic vinegar, soy sauce and sugar in a pan. Bring to a boil and reduce by half.
  2. Remove the skin from the salmon with a flexible knife. Set aside on a plate.
  3. Once the lacquer has reduced, turn off the heat and place the salmon in the pan. It is very important to cook the fish at low temperature, very slowly to keep it pink and tender.
  4. Cover the pan and let the salmon cook in the residual heat after removing the pan from the heat. Turn the salmon every 5 minutes.
  5. Remove the lid after 15 minutes.
  6. Before serving, spoon the lacquer over the salmon and warm it up for a few seconds in a hot oven.

Nutrition Facts Table

per 1 Serving (140g)

Amount

% Daily Value

Calories

170

Fat

3 g

5 %

Saturated 0.8 g
+ Trans 0 g

4 %

Cholesterol

30 mg

Sodium

260 mg

11 %

Carbohydrate

9 g

3 %

Fibre

0 g

0 %

Sugars

9 g

Protein

25 g

Vitamin A

1 %

Vitamin C

%

Calcium

6 %

Iron

8 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 ½ servings

Claims

This recipe is :
Free  :
Trans Fat
Low  :
Fat, Saturated Fat
Source of  :
Calcium, Iron, Omega-3, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin E, Zinc
Good source of  :
Magnesium, Potassium
Excellent source of  :
Niacin, Phosphorus, Vitamin B12, Vitamin B6, Vitamin D
Diet-related health claims  :
Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 3
Other Foods ½

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