This recipe has Sodium as 130% (as a percentage of RDA).
You'll likely 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: 3.6% of RDA
• Calories: 31.3% of RDA
• Carbs: 6.5% of RDA
• Fat (total lipid): 36.8% of RDA
• Fiber: 0.4% of RDA
• Fructose: 0.4% of RDA
• Protein: 66.5% of RDA
• Sodium: 130% of RDA
• Sugar: 49.0% of RDA
• Vitamin A (IU): 24.8% of RDA
• Vitamin B6: 107% of RDA
• Vitamin C: 0.9% of RDA
• Iron: 7.6% of RDA
• Magnesium: 34.5% of RDA
• Manganese: 3.0% of RDA
• Niacin: 157% of RDA
• Potassium: 35.7% of RDA
• Zinc: 10.3% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Grease a large rimmed baking sheet (cover with foil and then grease for easier clean-up). Preheat oven to 400˚F.
2.
Combine sauce ingredients and stir until brown sugar is dissolved.
3.
Place individual salmon slices in a mixing bowl. Pour the sauce over the salmon, cover with plastic wrap and let marinate 20 minutes (at room temp or refrigerated).
4.
Transfer salmon to prepared baking sheet (keep the marinade). Bake at 400 for 13-16 min or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.
5.
While salmon is baking, transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (3-4 min) then remove from heat.
6.
Once salmon is out of the oven, brush with teriyaki syrup, then sprinkle with chopped green onion and sesame seeds as desired.Can also serve with an Asian slaw if desired.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just make the following substutions: hoisin sauce (gluten-free) for hoisin sauce and 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: hoisin sauce (gluten-free) for hoisin sauce and 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 626
Protein 74.9 g
Carbohydrates 17.7 g
Iron 1.44 mg
Fiber 0.12 g
Calcium 36.0 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.
