Baked salmon with Southeast Asian marinade
Updated: 2015-07-02
Salmon works well on the grill. After you've wrapped the fish in aluminum foil, grill until firm and opaque throughout, about 10 minutes on each side.
Serves 2
- 1/2 cup pineapple juice (no sugar added)
- 2 garlic cloves, minced
- 1 teaspoon low-sodium soy sauce
- 1/4 teaspoon ground ginger
- 2 salmon fillets, each 4 ounces
- 1/4 teaspoon sesame oil
- Freshly ground black pepper, to taste
- 1 cup diced fresh fruit, such as pineapple, mango and papaya
In a small bowl, add the pineapple juice, garlic, soy sauce and ginger. Stir to mix evenly. Arrange the salmon fillets in a small baking dish. Pour the pineapple juice mixture over the top. Put in the refrigerator and marinate for 1 hour. Turn the salmon periodically as needed.
Heat the oven to 375 F. Lightly coat 2 squares of aluminum foil with cooking spray. Place the marinated salmon fillets on the aluminum foil. Drizzle each with 1/8 teaspoon sesame oil. Sprinkle with pepper and top each with 1/2 cup diced fruit. Wrap the foil around the salmon, folding the edges to seal. Bake until the fish is opaque throughout when tested with the tip of a knife, about 10 minutes on each side. Transfer the salmon to warmed individual plates and serve immediately.
Nutritional analysis per serving
Calories: 247
Total carbohydrate: 19 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 27 g
Saturated fat:
Serving size: 1 fillet
Sodium:
Total fat: 7 g