Lacquered Salmon with Soy Sauce

1 Reviews
100% would make this recipe again

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


  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 (140 g)


% Daily Value




3 g

5 %

Saturated 0.8 g
+ Trans 0 g

4 %


30 mg


260 mg

11 %


9 g

3 %


0 g

0 %


9 g

Net Carbs

9 g


25 g

Vitamin A

1 %

Vitamin C

0 %


6 %


8 %


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


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

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Members' Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

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