This is one of my favorite ways to prepare salmon. The marinade in this recipe is the perfect combination of spicy, sweet, and savory—in fact, I also love to use it with steaks or chicken. The Sriracha sauce (aka rooster sauce) is a must, and you can find it in the Asian section of most supermarkets.

　　

Ingredients

Serves 4

　　1/4 cup reduced-sodium soy sauce (or tamari for gluten-free)

　　2 tablespoons honey

　　1 tablespoon rice vinegar

　　1 tablespoon Sriracha sauce (or to taste)

　　1 tablespoon grated fresh ginger

　　1 tablespoon minced garlic

　　1 pound wild salmon fillet, cut into 4 (4-ounce) pieces

　　1 1/2 teaspoons sesame oil

　　2 tablespoons finely chopped scallions, for garnish

　　

Step 1

In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.

　　

Step 2

Remove the salmon from the bag, reserving the marinade. Heat a large sauté pan over medium-high heat and add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4 to 5 minutes.

　　

Step 3

Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.

　　

Nutrition Per Serving

Calories: 229 Fat: 8.5 g Saturated Fat: 1.5 g Cholesterol: 51 mg Carbohydrate: 12 g Fiber: 0.5 g Protein: 26 g Sugars: 9 g Sodium: 587 mg

　　#### Nutritional analysis provided by Other

　　Perfect Pairings

　　This is perfect served with zucchini noodles. Use a spiralizer or mandoline fitted with a julienne blade to cut the zucchini into spaghetti-like strands, then sauté them with a little sesame oil and garlic for 2 minutes

　　Reprinted from The Skinnytaste Cookbook, by Gina Homolka, with Heather K. Jones, R.D., Copyright © 2014, published by Clarkson Potter.As a busy mother of two, Gina Homolka started Skinnytaste.com when she wanted to lose a few pounds. In the her wildly anticipated debut cookbook, The Skinnytaste Cookbook: Light on Calories, Big on Flavor, Gina Homolka gives her fans exactly what they want: 150 easy, flavorful recipes that are miraculously low calorie and made from all-natural, easy-to-find ingredients. With 125 all-new dishes and 25 must-have favorites, it takes only one look to see why people go crazy for Gina's food.