Photo: Honey Soy Grilled Salmon with Edamame Recipe
Notes
The natural richness of salmon and it's high amount of Omega-3's makes it a great choice for a healthy meal that doesn't need much added fat. By stuffing a mixture of fresh herbs into the fillets, through a pocket, the fish is infused with bright flavors. A light glaze during the cooking process is the final touch.
Ingredients
- 1/4 cup packed cilantro leaves
- 2 scallions
- 2 teaspoons vegetable oil
- 1 teaspoon grated ginger
- Kosher salt and freshly ground pepper
- 4 center cut skin-on wild salmon fillets, about 6 ounces each
- 2 teaspoons fresh lime juice
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons honey
- 1/4 teaspoon black sesame seeds
- 1 1/3 cups cooked edamame
- Lime wedges, optional garnish
Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.
Copyright 2010 Television Food Network, G.P. All rights reserved
Nutritional analysis per serving (analysis not including optional lime wedges)
Calories 345; Total Fat 15g (Sat Fat 1.8g, Mono Fat 4.1g, Poly Fat 5.8g) ; Protein 39g; Carb 10g; Fiber 3g; Cholesterol 93.5mg; Sodium 306mg
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 28 reviews
By FoxyLady0211
Indianapolis
on February 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We broiled the fish, per the recipe, and it came out flavorless despite the large amounts of ginger and cilantro. We used triple the ginger and didn't taste it. Also, didn't taste the glaze at all. I would not make this salmon recipe again
By askahill
CA
on January 29, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This has got to be one of my favorite dishes now... I love it!
I baked it, sadly this was my first time ever baking fish so it was an experience. The sauce burned and the smoke alarm kept going off! haha also I guess my cut was too thick so it took longer to cook and I eventually turned the heat down and baked it instead of broilng it which worked fine.
Def. double the sauce when baking, if not more...
By meggy9489
East Greenwich, RI
on January 29, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is the most delicous salmon I have ever made. I cant even tell you how much everyone loves it!! Ive tweaked this recipe a little bit to my liking here and there but other than that it is the most amazing salmon ever!! one helpful hint though is use virgin olive oil on the skin when grilling, it never sticks! veggie oil tends to stick in my experience with this recipe.
Read all 28 reviews