Be the first to Salmon is salted, rinsed, marinated in sake or white wine, then grilled to perfection. If you are unable to grill, you may broil the salmon. This is a simple low-calorie and low-carb entree.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 4 skinless salmon fillets, 3-5 ounces each
- 2 Tablespoons kosher or sea salt
- 1/2 cup sake or white wine
- Vegetable oil for grill
Preparation:
Place salmon on plate. Sprinkle both sides with salt. Cover; refrigerate 1 to 2 hours. Rinse salmon under cold water; pat dry. Transfer salmon to bowl. Cover with sake or wine, turning salmon to coat. Cover and refrigerate 30 to 60 minutes, turning once.
Heat grill to high. Drain salmon and pat dry with paper towels. Oil grill with vegetable oil. Sear salmon over direct heat, 3 to 4 minutes. Transfer fish to indirect heat; cook until salmon is cooked through, 4-7 minutes.
Yield: 4 servings
Notes: Your favorite marinade could be used in place of the wine. Even veteran chefs acknowledge that salmon cooked on a grill tends to stick, even if the grate is oiled first. So be prepared.
Per 5-ounce serving: 315 calories, 19 g fat, 54% calories from fat, 5 g saturated fat, 95 mg cholesterol, 185 mg sodium, 32 g protein, 0 g carbohydrates, 0 g fiber
Recipe Source: Fish and Shellfish by James Peterson (William Morrow)
Reprinted with permission.
Heat grill to high. Drain salmon and pat dry with paper towels. Oil grill with vegetable oil. Sear salmon over direct heat, 3 to 4 minutes. Transfer fish to indirect heat; cook until salmon is cooked through, 4-7 minutes.
Yield: 4 servings
Notes: Your favorite marinade could be used in place of the wine. Even veteran chefs acknowledge that salmon cooked on a grill tends to stick, even if the grate is oiled first. So be prepared.
Per 5-ounce serving: 315 calories, 19 g fat, 54% calories from fat, 5 g saturated fat, 95 mg cholesterol, 185 mg sodium, 32 g protein, 0 g carbohydrates, 0 g fiber
Recipe Source: Fish and Shellfish by James Peterson (William Morrow)
Reprinted with permission.
