Japanese Style Glazed Salmon

Japanese Style Glazed Salmon could be just the gluten free, dairy free, fodmap friendly, and pescatarian recipe you've been looking for. One portion of this dish contains approximately 35g of protein, 18g of fat, and a total of 386 calories. This recipe serves 4. For $4.23 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 15 minutes. It is brought to you by White on Rice Couple. Head to the store and pick up brown sugar, fresh ginger, soy sauce, and a few other things to make it today. Many people really liked this main course. 5384 people have made this recipe and would make it again. It is a rather expensive recipe for fans of Japanese food. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is outstanding. Users who liked this recipe also liked Japanese Teriyaki Glazed Chicken, Japanese Soy Glazed Sweet Potato, and Miso Glazed Grilled Japanese Eggplant.

Servings: 4

 

Ingredients:

1/4 cup Brown Sugar

1/2 Tablespoon fresh grated Ginger

2 Tablespoons Grape Seed Oil (or other neutral, high flashpoint oil)

Sea Salt or Kosher Salt

fresh cracked Black Pepper

1 Tablespoon Rice Vinegar

1/4 cup Sake

4 6 oz Salmon fillets

1/4 cup Soy Sauce

Equipment:

bowl

sauce pan

frying pan

Cooking instruction summary:

Combine glaze ingredients in a bowl and stir until brown sugar is completely dissolved.Rinse and pat dry salmon fillets. Place salmon fillets in glaze and marinate for a few minutes, and then flip over and marinate for a couple more minutes.Heat oil in a large saute-pan over high heat. Season salmon fillets with salt and pepper (remember glaze will have a bit of saltiness from soy sauce as well). Sear salmon in hot pan, turning once, until browned but barely cooked through, about 3 minutes each side.While salmon cooks, place glaze in a small saucepan. Bring to a simmer over high heat. Vigorously simmer for 5 minutes.Plate salmon and brush or pour glaze over salmon.

 

Step by step:


1. Combine glaze ingredients in a bowl and stir until brown sugar is completely dissolved.Rinse and pat dry salmon fillets.

2. Place salmon fillets in glaze and marinate for a few minutes, and then flip over and marinate for a couple more minutes.

3. Heat oil in a large saute-pan over high heat. Season salmon fillets with salt and pepper (remember glaze will have a bit of saltiness from soy sauce as well). Sear salmon in hot pan, turning once, until browned but barely cooked through, about 3 minutes each side.While salmon cooks, place glaze in a small saucepan. Bring to a simmer over high heat. Vigorously simmer for 5 minutes.Plate salmon and brush or pour glaze over salmon.


Nutrition Information:

Quickview
386k Calories
35g Protein
17g Total Fat
15g Carbs
41% Health Score
Limit These
Calories
386k
19%

Fat
17g
27%

  Saturated Fat
2g
15%

Carbohydrates
15g
5%

  Sugar
13g
15%

Cholesterol
93mg
31%

Sodium
1082mg
47%

Alcohol
2g
13%

Get Enough Of These
Protein
35g
71%

Vitamin B12
5µg
90%

Selenium
62µg
89%

Vitamin B6
1mg
71%

Vitamin B3
13mg
70%

Vitamin B2
0.67mg
39%

Phosphorus
361mg
36%

Vitamin B5
2mg
29%

Vitamin B1
0.39mg
26%

Potassium
891mg
25%

Copper
0.46mg
23%

Magnesium
57mg
14%

Vitamin E
2mg
13%

Folate
45µg
11%

Iron
1mg
10%

Zinc
1mg
8%

Manganese
0.13mg
6%

Calcium
36mg
4%

Vitamin A
68IU
1%

covered percent of daily need
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Food Trivia

We eat 300 million portions of fish and chips in Britain each year.

Food Joke

Roy Collette and his brother-in-law have been exchanging the same pair of pants as a Christmas present for 11 years-- and each time the package gets harder to open. This year the pants came wrapped in a car mashed into a 3-foot cube. The trousers are in the glove compartment of a 1974 Gremlin. Now Collette's plotting his revenge -- if he can get them out. It all started when Collette received a pair of moleskin trousers from his brother-in-law, Larry Kunkel of Bensenville, Illinois. Kunkel's mother had given her son the britches when he was a college student. He wore them a few times, but they froze stiff in cold weather and he didn't like them. So he gave them to Collette. Collette, who called the moleskins "miserable," wore them three times, then wrapped them up and gave them back to Kunkel for Christmas the next year. The friendly exchange continued routinely until Collette twisted the pants tightly, stuffed them into a 3-foot-long, 1-inch wide tube and gave them back to Kunkel. The next Christmas, Kunkel compressed the pants into a 7-inch square, wrapped them with wire and gave the "bale" to Collette. Not to be outdone, the next year Collette put the pants into a 2-foot-square crate filled with stones, nailed it shut, banded it with steel and gave the trusty trousers back to Kunkel. The brothers agreed to end the caper if the trousers were damaged. But they were as careful as they were clever. Kunkel had the pants mounted inside an insulated window that had a 20-year guarantee and shipped them off to Collette. Collette broke the glass, recovered the trousers, stuffed them into a 5-inch coffee can and soldered it shut. The can was put in a 5-gallon container filled with concrete and reinforcing rods and given to Kunkel the following Christmas. Two years ago, Kunkel installed the pants in a 225 pound homemade steel ashtray made from 8-inch steel casings and etched Collette's name on the side. Collette had some trouble retrieving the treasured trousers, but succeeded without burning them with a cutting torch. Last Christmas, Collette found a 600-pound safe and hauled it to Viracon Inc. in Owatonna, where the shipping department decorated it with red and green stripes, put the pants inside and welded the safe shut. The safe was then shipped to Kunkel, who is the plant manager for Viracon's outlet in Bensenville. Last week, the pants were trucked to Owatonna, 55 miles south of Minneapolis, in a drab green, 3-foot cube that once was a car with 95,000 miles on it. A note attached to the 2,000-pound scrunched car advised Collette that the pants were inside the glove compartment. "This will take some planning," Collette said. "I will definitely get them out. I'm confident." But he's waiting until January to think about how to recover the bothersome britches. "Wait until next year," he warned. "I'm on the offensive again."

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