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Pan-Seared Lemon-Soy Salmon
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Serving Size: 6
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2 T fresh lemon juice
3 T light soy sauce
3 T fish sauce (nam pla)
6 salmon fillets (6 oz each)
2 T safflower oil
1. In a small bowl, whisk together lemon juice, soy sauce and fish sauce. Put salmon in a large shallow baking dish or bowl and pour lemon-soy mixture over fillets. Cover and refrigerate for 30 minutes.
2. In large nonstick skillet, heat oil over medium-high heat. Add salmon; reduce heat to medium. Cook until well browned, 4 to 5 minutes per side.
Recipe by Barbara Scott-Goodman, author of The Beach House Cookbook and The Diabetes Menu Cookbook.
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Nutrition per serving
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Diabetes Exchange: |
Calories: 350
Fat: 23g
Sodium: 290mg
Cholesterol: 100mg
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Protein: 34g
Vitamin C: 10% DV
Potassium: 13% DV
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Lean meat: 5 |
Fat: 2 |
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