Wednesday, May 7, 2008
Broiled Teriyaki Salmon with Thai Salad
Adapted from The Food Bible by Judith Wills
Makes 2 servings
2 medium salmon fillets (about 5 oz)
2 tablespoons teriyaki marinade
Salt and pepper, to taste
1 mini cucumber (approx. 3-4 inches)
1 medium zucchini
1 medium mango
1 cup fresh beansprouts
1 tsp peanut oil
juice of 1 fresh, juicy lime
2 tsp fish sauce
2 garlic cloves
1 small hot green chili pepper, seeded and chopped
pinch of sugar
few fresh mint and cilantro leaves, chopped
2 lime wedges, to serve
mixed greens, to serve
Place the salmon fillets in a dish and pour the teriyaki marinade over them, coating well. Marinate, covered, in the refrigerator for at least 30 minutes, but not more than an hour.
Peel and stone the mango and slice into thin strips. Peel the cucumber and cut into thin strips. Slice the zucchini similarly. Pluck the heads and tails of the beansprouts and discard them. Combine the cucumber, zucchini, mango, and beansprouts.
When the salmon is ready, preheat the broiler. Remove the salmon from the marinade and place, skin side down, on a baking sheet. Place the baking sheet under the broiler and cook for about 5 minutes, depending on the thickness of the salmon.
While the salmon is cooking, mix the peanut oil, lime juice, fish sauce, garlic, chili, sugar, and herbs together, and toss with the salad.
Arrange the salad on serving plates. Remove the skin from the cooked salmon once it is ready, then cut it into chunks and serve on a bed of mixed greens, along with the Thai salad and lime wedges. Season with cracked ground pepper as desired.
Nutrition Facts (per serving):
Total Fat: 15 g
Protein: 37 g
Carbs: 27 g