I have so many great recipes on my blog that I’ve been on repeat for the last month. I did however stumbled on this Barbecue Salmon recipe from Cooking Light and gave it a go tonight. So tasty! I added more of the hot pepper and more Soy sauce than indicated and it was delicious. Recipe keeper! Less than 300 calories why not keep this one in the rotation 😉 I didn’t make the salad portion of this recipe- but I plan to try it out next time for sure.
- 2 tablespoons dark sesame oil, divided
- 3 garlic cloves, crushed
- 1 (1/2-inch) piece fresh ginger, peeled
- 2 tablespoons fresh lime juice
- 2 tablespoons lower-sodium soy sauce
- 1 1/2 tablespoons ketchup
- 2 teaspoons dark brown sugar
- 1 teaspoon sambal oelek (ground fresh chile paste, such as Huy Fong)
- 4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan), thawed $
- Cooking spray
- 2 cups sugar snap peas, trimmed and thinly sliced crosswise $
- 1/2 cup grated radishes $
- 1/4 cup very thinly vertically sliced shallots
- 2 teaspoons rice vinegar
- 1/4 teaspoon kosher salt
- 1. Preheat the grill to high heat.
- 2. Combine 1 tablespoon oil, garlic, and ginger in a mini food processor; pulse until finely chopped. Add juice and next 4 ingredients (through chile paste); pulse to combine. Place salmon on a grill rack coated with cooking spray; brush tops of salmon with half of sauce. Grill 10 minutes; brush with remaining sauce. Grill an additional 10 minutes or until desired degree of doneness.
- 3. Combine peas, radishes, and shallots. Combine vinegar and remaining 1 tablespoon oil, stirring well; drizzle over pea mixture. Sprinkle with salt; toss. Serve with salmon.
Julianna Grimes, Cooking Light
- Calories: 268
- Fat: 11.4g
- Saturated fat: 1.7g
- Monounsaturated fat: 3.9g
- Polyunsaturated fat: 4.6g
- Protein: 27.8g
- Carbohydrate: 12.7g
- Fiber: 1.8g
- Cholesterol: 66mg
- Iron: 2.1mg
- Sodium: 474mg
- Calcium: 49mg