Asian Broiled Salmon

A naturally low calorie dinner idea. Adding a pinch of brown sugar or a splash of orange juice brightens the flavor, but also adds to the calories.

1.5 - 2 lbs skinless salmon fillets

Marinade:
4 Tablespoons soy sauce
4 Tablespoons dry sherry
2 Tablespoons cooking oil
1 Tablespoon grated fresh ginger
1 teaspoon dry mustard
1 clove minced garlic
1/2 teaspoon tarragon
1/2 teaspoon parsley
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Mix your marinade and pour over fish in a baking dish that can go under the broiler. Turning a couple of times, allow the fish to marinade in the sauce for 15-30 minutes.

Place dish 3 inches under broiler, and broil for 5 minutes. Turn fish over and broil another 5 minutes.

I served over buckwheat noodles with our favorite bonito sauce. On the side, I had cut-up tomatoes with a little olive oil and balsamic vinegar as a veggie.

This is probably about 1. 5 pounds of pink salmon.

I'm cutting them into 4 pieces. Not only will it fit better in the pan, but they'll be easier to turn over, and there are 4 of us! Magic! LOL!

Lay the fillets single layer in your baking dish.

Pour over the marinade, after stirring it up one last time so everything is suspended in the liquid.

Allow to sit for 15 minutes or so.

Turning over a time or two.

Time is almost up and the fish is about ready to go into the broiler. So, I start my buckwheat noodles now. They only take a few minutes to cook.

Salmon has been in for 5 minutes. I've taken it out so I can turn the fillets over. 5 more minutes on the other side and they'll be done.

Noodles are done, too. Time to drain and add Bonito Sauce. :)

MMmm. Sauce for the noodles. Our favorite!

Salmon is done too! Let's eat!

Broiled salmon, buckwheat noodles, and tomatoes with balsamic vinegar and olive oil.

YUM!