Pan-Seared Salmon

By Tonya_Speed

NUTRITION per serving: 236 Calories; 7g Fat; 23g Protein; 20g Carbohydrate; trace Dietary Fiber; 59mg Cholesterol; 228mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 1/2 Fat; 1 1/2 Other Carbohydrates. Points: 5

Ingredients

• 1/2 cup rice vinegar
• 1/4 cup honey
• 2 cloves garlic, minced
• 1 tablespoon low sodium soy sauce
• 1 to 1 1/2 teaspoons chopped fresh gingerroot
• 1 jalapeno OR red chili pepper, seeded and finely chopped
• 1 pound salmon fillets
• 1 tablespoon sesame oil

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

In a saucepan, combine all ingredients, except salmon and sesame oil; bring to a boil then reduce heat and simmer for 10 minutes or until thickened. Once the marinade has cooled, pour over the salmon; cover and refrigerate for several hours or overnight. Heat a large skillet or wok over medium-high heat; add the oil and swirl it around to coat the pan. Add the salmon and sear for 3 to 5 minutes or until cooked through (depending on thickness of fish).

SERVING SUGGESTION: Brown rice topped with a dollop of low fat sour cream and chopped green onion. Add steamed green beans.
GLUTEN FREE: Make sure soy sauce is gluten free.