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DAILY1

Tip #133: Grilled Salmon KyotoRECIPE

Ok, Ok. I hear you loud and clear. So you like the recipes, heh? Did I ever tell you that I wrote a cookbook? Well it’s true! I just never published it. Someday. In any event, the last few are not from that, but from a women’s health magazine I get. I thought since I sent one on chicken yesterday, that a fish recipe would be a great addition to your outdoor party. Just don’t forget to invite meJ


    Grilled Salmon Kyoto


    1/3 c. low-sodium soy sauce (or tamari)
    c.   orange juice concentrate
    2 T.   olive oil
    2 T.    tomato sauce
    1 tsp. lemon juice
    tsp. Dijon mustard
    1 T.    green onion, minced
    . tsp. ginger, minced
    2wild salmon steaks (4-5 ounces each)

    1.  In a small bowl, mix all ingredients except the salmon and transfer to a zip lock bag. Add salon and coat well. Marinate in the refrigerator for at least 2 hours.

    2.  Grill salmon over high heat for 4-6 minutes per side or until slightly opaque throughout.

    3  .Enjoy!

    Makes 2 servings
    Per serving:
    269 calories
    11 g. fat
    33 mg. Sodium
    11 carbohydatres
    0 g. fiber
    31 g. protein
     

 

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