Pan-Grilled Citrus Salmon Over Asian Slaw
Dr. John La Puma explains how grapefruit is a great immune system booster.
January 15, 2006 and May 7, 2006
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Preparation Time: 12 minutes
Cooking Time: 8 minutes
Servings: 4
Calories: 240 per serving
Percent from Fat: 38%
Cusine: Asian
Course: Dinner
Food as MedicineSM Ingredient: Salmon
Food as MedicineSM Tip
Salmon is one of the best sources for Omega 3 fatty acids. Omega 3's provide a wide variety of health benefits, from reducing inflammation to helping to prevent cancer cell growth.Culinary Taste Tip
The grapefruit juice, hoisin sauce and sesame oils combine for a flavorful glaze on the salmon while protecting the fish from drying out during broiling.Culinary Technique Tip
If a ridged pan is not available, broil the salmon 4 to 5 inches from the heat for 3 to 4 minutes per side.Ingredients
One-half large (or 1 small) pink or red grapefruit2 tablespoons hoisin sauce, such as KAME brand
2 teaspoons dark sesame oil
Four 4-ounce skinless salmon fillets
Three-quarter teaspoon salt
2 cups (6 ounces) pea pods, cut lengthwise into thin strips
1 cup sliced Napa cabbage
One-half cup sliced radishes
2 teaspoons sesame seeds, toasted (optional)
Preparation
Peel and coarsely chop grapefruit, saving juices. Measure juices, squeezing the chopped grapefruit a little more if needed to measure 2 tablespoons juice.Combine the 2 tablespoons grapefruit juice, hoisin sauce and sesame oil. Transfer 2 tablespoons of the mixture to a large bowl. Brush remaining mixture over salmon fillets; sprinkle with ½ teaspoon salt. Heat a ridged grill pan* over medium heat until hot. Add salmon; cook 3 to 4 minutes per side or until salmon is opaque and firm to the touch.
Meanwhile, add pea pods, cabbage, radishes, reserved chopped grapefruit and remaining ¼ teaspoon salt to bowl with reserved hoisin sauce mixture; toss well. Arrange on four serving plates; top with salmon and sprinkle with sesame seeds, if desired.
*If a ridged pan is not available, broil the salmon 4 to 5 inches from heat for 3 to 4 minutes per side.
Substitutions
One-half cup sliced daikon (Japanese radish) may replace the red radishes and 1 cup thinly sliced red cabbage may replace the Napa cabbage. 1 tablespoon molasses plus 1 tablespoon soy sauce may replace the 2 tablespoons hoisin sauce.Tips
The grapefruit makes the marinade, because the acidity of its juice delicately penetrates the flesh of the salmon, allowing more flavor to seep in before you grillNutritional Analysis
Total fat (g) 10; Sodium (mg) 628; Vitamin A (RE)28; Fat Calories (kc) 90; Calcium (mg) 52; Beta-carotene (RE) 94; Cholesterol (mg) 64; Magnesium (mg) 50; Vitamin C (mg) 47; Saturated Fat (g) 0.5; Zinc (mg) 0.9; Vitamin E (mg) 1.73; Polyunsaturated Fat (g) 3.2; Selenium (mcg) 43; Thiamin B1 (mg) 0.30; Monounsaturated Fat (g) 3.4; Potassium (mg) 818; Riboflavin B2 (mg) 0.5; Fiber (g) 3.4; Flavonoids (mg) 1.0; Niacin B3 (mg) 7.8; Carbohydrates (g) 9.9; Lycopene (mg) 0.5; Vitamin B6 (mg) 0.56; Sugar (g) 3.9; Fish (oz) 4; Folic Acid (mcg) 54; Protein (g) 26.1; Nuts (oz) 0; Vitamin B12 (mcg) 3.06Click here to receive new ChefMD® recipes via e-mail.
Comments on Pan-Grilled Citrus Salmon Over Asian Slaw
From: jkeeler415
Isn't this a little high in Sodium for someone with hypertension?
From: bizzycloud
I would reduce the salt to 1/4 teaspoon or eliminate the salt altogether
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