When I shared my Chicken Picatta recipe, it was such a hit with Jae that it got me to thinking about other speedy, healthy recipes I could share with you. After all, I don’t need fancy market research to know we’re all interested in eating better. And who doesn’t like being able to whip up something that doesn’t taste like diet food?
So here’s another recipe which, like my one for Picatta, can be used in a variety of ways. I’m posting it here as a salmon recipe, but you can use skinless, boneless chicken breasts or even jumbo shrimp just as easily. Viva versatility!
The Best Salmon You’ll Ever Eat
Serves 4-8
Calories: 371 per serving (less if you don’t use the marinade as a sauce when serving)
Ingredients:
4 to 8 salmon steaks (4 oz. each), or one large salmon fillet*
1/2 cup peanut oil
1/4 cup low-sodium soy sauce (tamari if you’re avoiding gluten)
1/4 cup balsamic vinegar
4 green onions, chopped
1 tablespoon brown sugar
2 tablespoons minced garlic (about 3 cloves)
1 inch fresh ginger, peeled and finely minced
1/2 teaspoon red pepper flakes, crushed
1 teaspoon sesame oil
1/2 teaspoon salt substitute
(* Note: You can also use 4 chicken breasts (6 ounces each) or 24 jumbo shrimp, peeled and deveined)
Directions:
1. Rinse salmon steaks and pat dry. Set aside.
2. Combine other ingredients in a large Ziplock bag.
3. Put the fish in the bag, seal and shake.
4. Marinate for 6-24 hours.
5. Oil grill and cook over medium-high heat as follows: salmon, 5 minutes per side; chicken 6-7 minutes per side; shrimp (on soaked wooden skewers) for 2 minutes first side and 30 seconds on other side.
See, I told you it was easy!
Chubby Mommy