Marinated Salmon with Cucumber Vinaigrette
This is a simple salmon dish that is fast to prepare, yet is sure to impress.
- 1/4 cup reduced sodium soy sauce
- 2 cloves garlic minced and mashed to a paste
- 1 tablespoon lemon juice fresh
- 2 teaspoons sugar
- 1 1/2 pounds center-cut salmon fillets skinned and cut into 4 pieces
- 2 teaspoons freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 English cucumber halved lengthwise, seeded and chopped
- 1/4 cup seasoned rice vinegar
- 1 tablespoon sesame oil
- to taste kosher salt
- to taste freshly ground black pepper
- In a re-sealable bag, combine the soy sauce, garlic, lemon juice and sugar. Add the salmon, coating it well. Seal and marinate in the refrigerator for at least 30 minutes and up to 2 hours.
- Remove the salmon from the bag, pat dry and press the black pepper into each side of the salmon.
- In a heavy skillet, heat the olive oil over medium high heat. Add the salmon to the pan and cook for about 3 minutes on each side, or just until it flakes.
- Remove the salmon from the pan and serve with the cucumber vinaigrette.
- Puree the cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until combined well. Season with salt and pepper.
The cucumber vinaigrette can be made the day before and refrigerated until ready to use. Nutrition Nugget: Wild salmon has more omega-3 fat than farmed salmon though it tends to be more expensive. Omega-3 fat is healthy for your heart and may help fight inflammation in the body. Farmed salmon is still a healthy option though if you cannot buy wild, or prefer the flavor of farmed to wild salmon.
Calories: 329kcalCarbohydrates: 5gProtein: 34gFat: 18gSaturated Fat: 3gCholesterol: 94mgSodium: 435mgSugar: 3g
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