This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011
|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|
- Lacquer: mix the balsamic vinegar, soy sauce and sugar in a pan. Bring to a boil and reduce by half.
- Remove the skin from the salmon with a flexible knife. Set aside on a plate.
- 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.
- 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.
- Remove the lid after 15 minutes.
- 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)
% Daily Value
Servings of Canada's Food Guide1 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|
ClaimsThis 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 :
|Meat and Alternatives||3|