This recipe has Sodium as 55.7% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.3% of RDA
• Calories: 4.7% of RDA
• Carbs: 2.8% of RDA
• Fat (total lipid): 6.4% of RDA
• Fiber: 0.4% of RDA
• Fructose: 9.3% of RDA
• Protein: 6.6% of RDA
• Sodium: 55.7% of RDA
• Sugar: 20.9% of RDA
• Vitamin A (IU): 2.1% of RDA
• Vitamin B6: 10.9% of RDA
• Vitamin C: 0.7% of RDA
• Iron: 0.6% of RDA
• Magnesium: 4.1% of RDA
• Manganese: 1.9% of RDA
• Niacin: 15.6% of RDA
• Potassium: 3.9% of RDA
• Zinc: 1.4% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
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PREPARATION
PREPARING SALMON MARINADE
1.
Mix together the soy sauce, honey, vinegar, and Sriracha in a large bowl. Add the garlic and ginger and stir to combine.
2.
Add the salmon fillets and turn to coat. Refrigerate for at least 30 minutes and up to 2 hours.
COOKING THE SALMON
3.
Preheat the broiler to high for at least 10 minutes.
4.
Remove salmon from marinade, and pat skin dry using paper towels or a dish towel.
5.
Rub an oven-safe pan with a small amount of oil. Place salmon fillets on pan skin-side down. Place under the broiler for 5 minutes.
6.
Meanwhile, heat a large skillet over medium heat.
7.
After the 5 minutes under the broiler—or when the fish is looking nicely caramelized on top—turn the heat under the skillet to high, add a small amount of oil to coat the bottom of the pan, carefully transfer the fillets from the sizzle pan to the skillet, lower the heat to medium, and cook for about 1 minute or until the skin is crisp.
8.
Transfer fillets to a plate to rest for 1 minute before serving.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 94.9
Protein 7.43 g
Carbohydrates 7.64 g
Iron 0.12 mg
Fiber 0.11 g
Calcium 3.00 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
