As most of you know, salmon is packed full of fantastic omega-3 fatty acids. Omega-3 fatty acids are an important part of our body and overall health, and consuming them can lead to a myriad of benefits, including:
- Nerve and Cognition Benefits
- Improved Mood
- Joint and Vision Protection
To get a brief overview of what omega fatty acids are, and why you should be consuming them, check out the article I wrote on Essential Fatty Acids: Omega 3 and Omega 6.
All on top of that, this is one of the few fish that’s very common and high in fat. Plus, it’s absolutely delicious – who wouldn’t want this?
Feel free to use coconut aminos or tamari (gluten free soy sauce) in place of the soy sauce in this recipe. I do know that many people have a negative image on soy and I still eat small amounts of fermented soy in moderation. I love my soy sauce and will sometimes use coconut aminos instead, but the price point is so high on it that I sometimes can’t justify it.
Yields 2 servings with extra sauce
- 10 ounces salmon filet
- 2 tablespoons soy sauce (or coconut aminos)
- 2 teaspoons sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon minced ginger
- 2 teaspoons minced garlic
- 1 tablespoon Red Boat Fish Sauce
- 1 tablespoon sugar free ketchup
- 2 tablespoons white wine
1. In a tupperware container, combine 2 Tbsp. Soy Sauce (or coconut aminos), 1 Tbsp. Rice Vinegar, 1 tsp. Minced Ginger, 2 tsp. Minced Garlic, and 1 tbsp. Red Boat Fish Sauce.
2. Slice salmon filet into size of your choosing and place in marinate liquid skin side up. Coat both sides and let fish sit in marinade for about 10-15 minutes.
3. Bring a pan to high heat and add 2 tsp. sesame oil. Swirl pan to distribute oil.
4. Once you see the first wisp of smoke from the oil, add fish skin side down.
5. Cook fish skin side down until crisp, then flip and cook on the other side. This should take 3-4 minutes per side. Once you flip the fish, add all marinate liquids to the pan and let it boil with the fish.
6. Remove fish from pan and add 1 tbsp. sugar free ketchup, and 2 tbsp. white wine to the marinate liquids. Let simmer for 4-5 minutes to reduce.
7. Serve sauce on the side and chop fresh cilantro to sprinkle on top. You can also garnish with black sesame seeds if you’d like!
This makes 2 total servings. Each serving is 370 Calories, 23.5g Fats, 2.5g Net Carbs, and 33g Protein. Though I didn’t even use half of the sauce between the two portions, I still included everything in the macros.
|Ginger Sesame Glazed Salmon||Calories||Fats (g)||Carbs (g)||Fiber (g)||Net Carbs (g)||Protein (g)|
|10 oz. Salmon Filet||590||38||0||0||0||58|
|2 Tbsp. Soy Sauce||20||0||0||0||0||4|
|2 tsp. Sesame Oil||80||9||0||0||0||0|
|1 Tbsp. Rice Vinegar||0||0||0||0||0||0|
|1 tsp. Minced Ginger||5||0||1||0||1||0|
|2 tsp. Minced Garlic||10||0||2||0||2||0|
|1 tbsp. Red Boat Fish Sauce||15||0||0||0||0||4|
|1 tbsp. Sugar Free Ketchup||5||0||1||0||1||0|
|2 tsp. White Wine||15||0||1||0||1||0|
|Per Serving ( /2 )||370||23.5||2.5||0||2.5||33|
This makes 2 total servings. Each serving is 370 Calories, 23.5g Fats, 2.5g Net Carbs, and 33g Protein. Though I didn't even use half of the sauce between the two portions, I still included everything in the macros.
- 10 oz. Salmon Filet
- 2 Tbsp. Soy Sauce (or coconut aminos)
- 2 tsp. Sesame Oil
- 1 Tbsp. Rice Vinegar
- 1 tsp. Minced Ginger
- 2 tsp. Minced Garlic
- 1 tbsp. Red Boat Fish Sauce
- 1 tbsp. Sugar Free Ketchup
- 2 tbsp. White Wine
- Add all of the ingredients except for sesame oil, ketchup and white wine to a small tupperware container.
- Marinade ingredients in the liquids for about 10-15 minutes.
- Bring a pan to high heat and add sesame oil. Once you see the first whisp of smoke, add fish skin side down.
- Let fish cook and skin crisp, then flip and cook on the other side (about 3-4 minutes per side, depending on thickness). Add all marinate liquids to the pan and let it boil with the fish when you flip it.
- Remove fish from pan and set aside. Add ketchup, and white wine to marinate liquids. Let simmer for 5 minutes to reduce. Serve on the side.