This is a great summer recipe for the grill. Pair salmon with a side of rice pilaf and grilled asparagus or summer squash.
Prep Time: 30 minutes
Serving Size: 1 filet
2 Tbsp lower sodium soy sauce
1 Tbsp olive oil
1 small hot chile pepper (Serrano or other), equivalent of 1 Tbsp minced chile pepper
1 Tbsp grated ginger
1 Tbsp minced lemongrass (if you can’t find lemongrass, sub with 1 Tbsp lime juice)
1 Tbsp Splenda Brown Sugar Blend
4 4-ounce skinless salmon filets
MAKE IT GLUTEN-FREE: Verify that the soy sauce and other ingredients that you are using is gluten-free and this dish can be gluten-free.
CHEF TIP: You can often find herbs and other ingredients like garlic, ginger and lemongrass in squeezable tubes in the produce section. If you need an ingredient like lemongrass that you don’t use often, these are a great way to avoid waste. The best part is that you can freeze them for longer shelf life! Refer to product packaging for details on freezing and storage.
by Barbara Seelig-Brown
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