Tag Archives: salmon

Chili Sauce Salmon

Lent season is coming soon, which for many people means Fish Fridays. We like fish at my house. Even my kids eat it well, which surprises me literally every time I make it. As a kid, I only ate fish sticks. But the mild flavor of salmon really appeals to my kids. Which I think is a win.

This salmon is super simple to grill or bake in the oven. Chili sauce is kind of a random ingredient, but I’ve never had trouble finding it in the condiment section at the grocery store. Enjoy!

Chili Sauce Salmon (Serves 4)

Chili Sauce Salmon

4 (6-7 ounce) salmon fillets
¼ cup chili sauce
¼ cup orange marmalade
2 tablespoons lime juice
2 tablespoons low sodium soy sauce

1. Combine chili sauce thorugh soy sauce. Place in a resealable bag. Toss salmon to coat in marinade. Refrigerate and marinade for at least 30 minutes, up to 4-6 hours.

2. Preheat oven to 375. Bake salmon 30 minutes, or until internal temperature is 145 degrees.

OR Preheat grill to medium-high heat. Grill salmon 5-7 minutes per side, or until internal temperature is 145 degrees.

Recipe notes: You have a couple options on the marinade. It is delicious just marinated and cooked. If you want sauce (like picture), you can save the marinade and boil it and use it as a sauce. Or make a second batch of the marinade after. I did the later to have something to picture, but I halved the amount which was plenty.

Nutritional Information (amount per serving):

Calories: 287
Protein: 36 g
Fat: 8 g
Saturated Fat: 1 g
Cholesterol: 79 mg
Carbohdyrates: 18 g
Fiber: less than 1 g
Sodium: 623 mg

Source: original recipe

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Q&A: Superfoods

Q: What is a superfood? I hear about them all the time. Is this a real thing or an advertising gimmick?

A: Thanks so much for the question. The idea of superfoods can be a bit confusing. Let me try to shed some light on the subject.

The term superfood is a marketing term, NOT a scientific term with a set definition. Health professionals generally will not advocate eating large quantities of any one superfood to help with a specific condition. So, to a certain extent, it is just an advertising gimmick.

HOWEVER, to my knowledge, no food with claims of being a superfood is bad for you. They are generally fruits, vegetables, or other items high in vitamins, antioxidants, or omega-3s. None of those things are bad, and in fact, I would generally recommend consuming these in greater quantities than we do now.

The catch is in focusing on one particular food. When claims are made of a “superfood” benefit, it is based on eating A LOT of that item (and may not have much science to back that up). When there is any evidence, these claims don’t always translate well into a normal diet.

The best advice – DO consume superfoods, but consume a variety in healthy quantities.

I hope that helps. Thanks for the question!

Have any nutrition questions? Need help with meal planning or a special dietary need? Send your questions to me at kimberlykmarsh(at)gmail(dot)com, and I will answer them in upcoming posts!

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Grilled Salmon

I am always looking for new salmon marinades. I have tried and enjoyed several in the last few months. Unfortunately, I often forget to write down what I did. Marinades are tricky like that for me. I just start throwing things into the bag with the fish. I don’t measure carefully or anything.

I finally made myself write one down, and I really enjoyed it. It is Asian inspired, but is different from my previous Asian Glazed Salmon. Enjoy!

Grilled Salmon (Serves 4)

Grilled Salmon

4 salmon fillets
2 tablespoons honey
½ teaspoon ground ginger
Dash sriracha
1 tablespoon sesame oil
2 tablespoons low sodium soy sauce
1 tablespoon lime juice
1 tablespoon rice vinegar
2 tablespoons chopped cilantro

1. Combine salmon with the remaining ingredients in a resealable bag or container. Refrigerate. Let marinate for at least an hour, up to overnight.

2. Remove fish from marinade and scared remaining marinade.

3. Preheat grill to medium to medium-high heat. Grill fish about 5 minutes per side, or until cooked to a minimum of 145 degrees.

Nutritional Information (Amount per serving):

Calories: 472
Protein: 66 g
Fat: 17 g
Saturated Fat: 3 g
Cholesterol: 146 mg
Carbohydrates: 9 g
Fiber: 0 g
Sodium: 503 mg

Source: adapted from several sources online

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Asian Glazed Salmon

My last post talked about the health benefits of eating omega-3 rich fish, like salmon.  This is our favorite salmon recipe.  I like that the sauce is flavorful but doesn’t overpower the fish.  It can be spicy if you want, but it doesn’t have to be.  I usually bake it, but today we grilled it with excellent results.  Every time I try a different salmon recipe, I’m comparing it to this one.

Enjoy!

Asian Glazed Salmon (serves 4)

IMG_4464label

4 salmon fillets/steaks
6 tablespoons honey
1/4 cup chopped cilantro
1/4 cup low sodium soy sauce
1/2 teaspoon ground ginger (or 1 1/2 tablespoons minced fresh ginger)
1 teaspoon sriracha (more or less depending on heat preference)
1 tablespoon brown sugar
1/2 teaspoon granulated garlic (or 2 cloves minced garlic)

1. Preheat oven to 300 degrees or preheat grill.

2. Mix together all ingredients but the salmon. Spread mixture over salmon. (If grilling, let salmon marinate for 10-15 minutes.)

3. Bake for 25 minutes, or grill for 15-25 minutes, flipping halfway. Cook until fish flakes easily and reaches an internal temperature of 145 degrees.

Nutritional Information (Amount per serving):

Calories: 372
Protein: 42 g
Fat: 9 g
Saturated Fat: 1.6 g
Cholesterol: 91 g
Carbohydrates: 31 g
Fiber: 0 g
Sodium: 750 mg

Recipe Notes: The sauce/marinade is very flexible. I’ve made it without the cilantro when I didn’t have any on hand. I usually use dried ginger and garlic, but fresh is delicious also. I add one teaspoon of sriracha, and mine is not spicy. The original recipe used hoisin sauce instead of soy sauce and chipotle peppers instead of the sriracha. That version is tasty, but I found these are ingredients I’m more likely to have on hand and use in other dishes.

As a note for the nutritional analysis, I used 7 oz salmon fillets, because that is what I buy and use. Also, the carbohydrates and sodium would likely be lower than listed, as some of the sauce/marinade runs off.  More is lost when you grill versus baking.

Source: adapted from Keeping Up Cookbook by Grace Ivory Rock and Amy Henriksen Foulger

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