Honey-Soy Broiled Salmon

A sweet, tangy and salty mixture of soy sauce, rice vinegar and honey does double-duty as marinade and sauce. Toasted sesame seeds provide a nutty and attractive accent. Make it a meal: serve with brown rice, sautéed red peppers and zucchini slices.

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Servings: 4

Preparation time: 20 minutes
Total time: 40 minutes

Ingredients:

• 1 scallion, minced
• 2 T. reduced sodium soy sauce
• 1 T. rice vinegar
• 1 T. honey
• 1 t minced fresh ginger
• 1 lb. center-cut salmon fillet, skinned (see tip) and cut into 4 portions
• 1 t toasted sesame seeds (see tip)

Preparations:

1. Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a sealable plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.
2. Preheat broiler. Line a small baking pan with foil and coat with cooking spray.
3. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes.
4. Drizzle with the reserved sauce and garnish with sesame seeds.

Nutrition:
Per serving Calories: 161; Carbohydrates: 5g; Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 2g; Protein: 23g; Cholesterol: 53mg; Dietary Fiber: 0g; Sodium: 252mg;

Tips & Notes:
How to skin a salmon fillet: Place skin-side down. Starting at the tail end, slip a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

To toast sesame seeds: Heat a small dry skillet over low heat. Add seeds and stir constantly, until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.