Walnut Ginger Salmon for Two Recipe

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Pantry ingredients combine for a delightful marinade that lightly glazes this tender, moist salmon. Becky Walch — Manteca, California
TOTAL TIME: Prep: 10 min. + marinating
MAKES:2 servings
TOTAL TIME: Prep: 10 min. + marinating
MAKES: 2 servings

Ingredients

  • 1-1/2 teaspoons packed brown sugar
  • 1-1/2 teaspoons Dijon mustard
  • 1-1/2 teaspoons soy sauce
  • 1/2 teaspoon ground ginger
  • 2 skinless salmon fillets (4 ounces each)
  • 2 tablespoons chopped walnuts

Nutritional Facts

1 fillet equals 270 calories, 17 g fat (3 g saturated fat), 67 mg cholesterol, 292 mg sodium, 4 g carbohydrate, trace fiber, 25 g protein.

Directions

  1. In a large resealable plastic bag, combine the brown sugar, mustard, soy sauce and ginger; add the salmon. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
  2. Drain and discard marinade. Place salmon on a foil-lined baking sheet coated with cooking spray. Broil 4-6 in. from the heat for 7-9 minutes or until fish flakes easily with a fork, sprinkling with walnuts during the last 2 minutes of cooking. Yield: 2 servings.
Originally published as Walnut Ginger Salmon for Two in Healthy Cooking

Nutritional Facts

1 fillet equals 270 calories, 17 g fat (3 g saturated fat), 67 mg cholesterol, 292 mg sodium, 4 g carbohydrate, trace fiber, 25 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Walnut Ginger Salmon for Two

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 17, 2014

Delicious recipe! I forgot to marinade it so just baked it at 425 convection for 25 minutes (my pieces were thicker) and added some water to the dish halfway through cooking. It was moist and had tons of flavour, I loved the sweet/salty taste!

MY REVIEW
Reviewed Sep. 18, 2012

A winner! Loved the taste of the marinated salmon. Hubby gave it a thumbs up, and that's a sure sign that I will make it again!

MY REVIEW
Reviewed Jan. 16, 2012

I used larger pieces of fresh, skin-on salmon than the recipe called for; it took longer to cook but tasted great! The ginger taste was definitely present but a bit understated; it complimented the salmon very well!

MY REVIEW
Reviewed Nov. 28, 2009

Although it was pretty good (we ate the whole thing), I prefer using Smart balance, garlic powder and Worchester sauce on ours..Good job, though!

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