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Hoisin Glazed Salmon Steaks With Zucchini Recipe
|Hoisin sauce||1⁄4 Cup (4 tbs)|
|Canola oil||1 Teaspoon|
|Asian dark sesame oil||1 Teaspoon|
|Salmon steaks||24 Ounce (4 Steaks, 6 Ounce Each)|
|Zucchini||3 Small, thinly sliced and then cut into thin strips|
|Ground pepper||1 Pinch|
|Toasted sesame seeds||2 Teaspoon|
Serving size: Complete recipe
Calories 1140 Calories from Fat 366
% Daily Value*
Total Fat 41 g63%
Saturated Fat 6 g30.2%
Trans Fat 0 g
Cholesterol 355.6 mg
Sodium 2440.2 mg101.7%
Total Carbohydrates 45 g14.8%
Dietary Fiber 8.2 g32.8%
Sugars 24.1 g
Protein 145 g289.7%
Vitamin A 34.1% Vitamin C 128.1%
Calcium 27.8% Iron 50.5%
*Based on a 2000 Calorie diet
Line a baking sheet with foil and spray with nonstick spray; preheat the broiler.
Sprinkle the salmon with 1/4 teaspoon of the salt and place it on the baking sheet.
Broil the salmon 5 inches from the heat about 3 minutes, then brush it generously with the hoisin mixture and broil again until lightly browned, about 3 minutes.
Turn the fish and broil again for 3 minutes, brush generously with the sauce again, and broil until the fish is just opaque in the center, about 3 minutes.
Meanwhile, heat the canola oil in a large non-stick skillet over medium-high heat.
Add the zucchini, the remaining 1/2 teaspoon salt, and the pepper; cook, stirring, until softened, about 6-7 minutes.
Transfer the salmon to 4 plates, sprinkle each with 1/2 teaspoon sesame seeds and serve with the zucchini on the side.