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Sesame Salmon

When it's time to put a little healthy meat in your menu, it is hard to beat salmon. Salmon is one of the tastiest and healthiest fish on the planet and fresh salmon fillets pack protein, B vitamins and omega-3 fatty acids. Salmon is also considered to be one of the safest fish to eat after the disasters in Fukushima and the Gulf of Mexico have contaminated Gulf and Pacific seafood - just be sure to use only fresh caught Atlantic salmon.

With this elegant and easy recipe, you can have a healthy dinner in a hurry. Sesame seeds add a nutty crunch and pair well with the light honey-soy (or soy substitute) glaze. Complete the meal with wild rice and a simple green salad or one of our personal favorites - steamed fresh asparagus in a bit of water with butter, lemon juice, Himalayan or sea salt and minced garlic.

Ingredients

Glaze

3 Tbsp. organic fermented non-GMO soy sauce*
2 Tbsp. mirin (any sweet white wine maybe substituted)
1/2 cup msg-free chicken broth
1/2 tsp. raw organic honey
1 tsp. grated fresh ginger
3 cloves garlic, minced
2 tsp. cornstarch
3 Tbsp. water

Salmon

1 large egg white (preferably from an organic, cage free egg)
2 Tbsp. cornstarch
1 lb. (4, 4-oz.) salmon fillets
2 Tbsp. sesame seeds, toasted
1 Tbsp. sesame oil

*If you cannot find organic fermented non-GMO soy sauce, or aren't sure about your soy sauce selections, use this recipe to make your own healthy and tasty soy sauce substitute with one of these recipes:

Healthy Soy Sauce Substitutes

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)
 

serrapeptase

Directions:

1. Whisk together soy sauce, mirin, broth, honey, ginger and garlic in saucepan. Set aside. In another bowl, whisk together cornstarch and water. Set aside.

2. Whisk egg white and cornstarch in small bowl. Liberally brush skinless side of each fillet with egg mixture and sprinkle with seeds evenly, pressing gently to coat.

3. Heat oil in large skillet over medium-high heat. Gently place fillets, seed side down, and cook until the seeds are golden brown, about 5 minutes. Very gently turn over and continue cooking through, about 3 minutes.

4. Over medium heat, simmer soy sauce mixture, stirring constantly, about 2 minutes. Whisk in the cornstarch mixture and continue simmering until sauce thickens, about 1 minute.

5. Spoon glaze over fillets. Serve immediately.

Makes 4 servings.

Modified from the original recipe and image source at aicr.org

  

    

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