It can be hard to find Asian-inspired dishes that aren’t sky-high in sodium, but this one delivers flavor while keeping the total sodium content to 522mg per serving. Once you turn the salmon, start stir-frying the slaw so the whole meal comes together at the same time. Pair with a store-bought, ready to serve brown rice for a more substantial meal. If you’ve got extra edamame, season with a little sea salt and refrigerate for later. Shelled edamame — raw or roasted — is a great snack alternative to chips and crackers and a good source of both fiber and protein.
Cook Time: 9 minutes
Total Time: 18 minutes
4 (4-oz) wild salmon filets, skin removed
1/8 tsp. kosher salt
2 ½ Tbsp hoisin sauce
2 Tbsp lime juice, divided
¼ tsp garlic powder
1 ½ Tbsp sesame oil
1 ½ Tbsp lower-sodium soy sauce
1 tsp fresh grated ginger or ginger paste
1 ½ cups frozen shelled edamame, thawed
1 (12-oz) bag fresh broccoli slaw
1/3 cup chopped green onions
Toasted sesame seeds (optional)
1. Preheat broiler.
2. Place salmon on a foil-lined baking sheet coated with cooking spray, and sprinkle with salt. Broil 5 minutes. Combine hoisin sauce, 1 Tbsp lime juice, and garlic powder; brush ½ of hoisin mixture over salmon. Broil an additional 2 minutes or until desired degree of doneness. Brush remaining hoisin mixture over fish after removing from oven.
3. While fish cooks, whisk together remaining 1 Tbsp. lime juice, sesame oil, soy sauce, and ginger. Heat a large nonstick skillet coated with cooking spray over medium heat. Add edamame, broccoli slaw, and green onions; cook 2 minutes, stirring frequently, or until broccoli is crisp-tender. Add soy sauce mixture; saute 30 seconds. Remove from heat. Serve salmon over warm slaw.
NUTRITION FACTS: Calories 355; Total Fat 17g (Saturated Fat 2g); Cholesterol 72mg; Sodium 522mg; Total Carbs 17g (Dietary Fiber 5g, Total Sugars 5g, Added Sugars 1g); Protein 35g
Copyright © 2019 Rally Health, Inc. All rights reserved.
CAROLYN WILLIAMS, PHD, RD