Soy Glazed Salmon

Soy Glazed Salmon
Makes 2 Servings
Recipe adapted from MarthaStewart.com

1 tbsp light brown sugar
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp fresh lemon juice (juice from ½ lemon)
½ tbsp dry white wine (or water)
8 oz. salmon, skin removed
½ cup basmati rice, dry
optional topping: sesame seeds

Cook rice per package instructions on stove. Preheat oven to 400 degrees. In a small bowl, stir sugar, oil, soy sauce, lemon juice and wine until sugar has dissolved. Spray nonstick cooking spray in square baking dish. Add fish in a single layer. Pour glaze over fish and turn to coat evenly. Bake until fish is opaque, 15 to 20 minutes. Serve over basmati, spooning remaining glaze on top as a sauce. Sprinkle with sesame seeds if desired.

Nutritional Information: 401 calories, 43 carbs, 14 fat grams and 26 protein grams.

Review: The glaze was very tasty, and it made plenty to allow for the sauce to give the rice flavor. I liked how easy this was, too – I had all of the ingredients on hand! I did use wine, only because I happened to have a bottle open already, but I feel certain it would be fine with water instead like the recipe suggested as an alternative. I will definitely have this again, and think it would be great with other grains, too, like couscous or quinoa, or with an Asian-inspired salad!

Wasabi Salmon

Wasabi Salmon
Cooking Light recipe

Makes 1 Serving

½ tbsp low-sodium soy sauce
½ tsp wasabi powder
½ tsp bottled minced ginger
½ tsp sesame oil
1 4-oz. skinless salmon fillets (about 1 inch thick)
Cooking spray

Combine soy sauce, wasabi, ginger and sesame oil in a zip-top plastic bag; add fish. Seal and marinate at room temperature 5 minutes, turning bag occasionally to coat. While fish marinates, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fish and marinade; cook 3 minutes. Turn fish over. Reduce heat to medium; cook 8 minutes or until fish is done, turning 1-2 more times. Serve with rice and edamame.

I had it with a 1/2 cup of rice (sauteed in 1 tsp soy sauce, 1/4 tsp minced garlic, 1/4 tsp minced ginger) and 1/2 cup of edamame. Yummy and filling -

Nutritional Information: 517 calories, 45 carbs, 16 fat grams and 39 protein grams

Review: I loved it! Next time I want to just toss it on a bed of romaine with some homemade yogurt sauce or something - FABULOUS. And have more edamame - those little guys are the bomb. So yes, the calories are a bit high but it's a great meal and I love all of the color!

Mustard Crusted Salmon

Mustard Crusted Salmon

Makes 2 Servings

1 tbsp fat-free sour cream

1 tsp dijon mustard

4 oz. salmon fillet

2 servings Ore Ida roasted original potatoes

Set oven to broil. Mix sour cream and mustard and defrost salmon. Spread sauce over salmon and broil for 8 minutes. While broiling, cook potatoes per package instructions.

Nutritional Information:

Review: Tasted great! The first time I made it I served it over rice. It didn't taste right - I definitely prefer it with potatoes!

Cilantro Lime Salmon

Recipe from Low Fat Lifestyle
Cilantro Lime Salmon
Makes 2 Servings

2 5-oz salmon fillets
1 tsp lime juice
1 tbsp soy sauce
1/2 tsp splenda
1/2 tbsp fresh cilantro, diced
Salt and Pepper to taste
1.5 cups white minute rice

Preheat the oven to 450 degrees. Mix together everything in a bowl while the salmon defrosts. Season the salmon with spray butter, salt and pepper and bake for 10-13 minutes. While salmon is cooking, cook rice in microwave per box instructions. Once salmon is no longer pink, serve each fillet over ¾ cup white rice, and drizzle half of sauce over it.

Nutritional Information: 459 calories, 57 carbs, 9 fat grams and 29 protein grams.

Review: We REALLY liked it – it was very tangy and almost tasted like sushi. I don’t know – it was yum and I’ll be making it again!