Asian Salmon Fillets
Total TimePrep/Total Time: 25 min.
- 4 green onions, thinly sliced
- 1 garlic clove, minced
- 1 teaspoon olive oil
- 1 teaspoon minced fresh gingerroot
- 4 salmon fillets (5 ounces each)
- 1/4 cup white wine or reduced-sodium chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons oyster sauce
- In a large nonstick skillet over medium heat, cook onions and garlic in oil for 1 minute. Add ginger; cook 1 minute longer. Transfer to a small bowl; set aside.
- Spritz fillets with cooking spray; add to skillet. Cook for 4-6 minutes on each side or until lightly browned.
- Combine the wine or broth, soy sauce, oyster sauce and reserved onion mixture; pour over salmon. Cook for 2-3 minutes or until fish flakes easily with a fork. Remove fillets. Cook sauce 1-2 minutes longer or until thickened; serve over salmon.
Nutrition Facts1 each: 300 calories, 17g fat (3g saturated fat), 84mg cholesterol, 725mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 30g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
Oct 8, 2014
Made this a few times already. You really need the oyster sauce.
Dec 27, 2012
Best salmon we ever had. We had to substitute fish sauce for the clam sauce.
Jun 16, 2012
We totally enjoyed this recipe! When I make it again, though, I will use half the amount of the reduced sodium soy, because we don't consume a lot of sodium and by the time you thickened the sauce, it was a bit too salty for us. But the recipe was wonderful and a keeper! Btw, I didn't have oyster sauce so I omitted it. Definitely worth trying!
Jul 29, 2009
What can you use in place of oyster sauce?
Jan 9, 2008
Wonderful recipe! I didn't have any oyster sauce and made it without and it was still delicious.
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