Honey Soy Glazed Salmon

My post today is dedicated to Heart Disease Awareness.  It's a a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina.  Heart disease touches almost all our lives. I have personally lost two uncles and an aunt to this disease.   According to statistics at World Health Organization  cardiovascular disease is the number one killer of both men and women in the world.

Kim of Cravings of a Lunatic lost her Mom to heart disease when her mother was 47, and Kim was 15. Each year on the day her Mom passed she shares stories and photos of her Mom. This year she joined forces with Jen of Juanita's Cocina, whose life was also touched by heart disease when her Stepfather had a heart attack.  Jen's Stepfather is alive and well more than a decade later, and for that,  Jen is thankful every day. So today many of our blogger friends will share stories and recipes from our hearts to yours, in memory and honor of Momzie, Kim's Mom. We hope you will share your stories with us today as well.

                                                                

 
I made a dish that is so easy anyone can pull this together.  It's a dish that you can eat any night of the week or even entertain with because it's just that good. I found this dish over at Eating Well,  a site dedicated to good food meeting good health.  I love Asian flavors and it really makes this simple (yet elegant) salmon taste fantastic.   Now I was so excited about making this dish I totally forgot the garnish of sesame seeds.  It was still fantastic... but next time I am totally getting sesame seeds to get the full experience.

Ingredients:

4 fillets of salmon (take 1lb salmon fillet cut it into four equal pieces)

For Marinade and sauce:
1 scallion, minced
2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon minced fresh ginger
1 teaspoon toasted sesame seeds

 

Directions:

Mix all marinade/sauce ingredients together and set aside.  Place salmon fillets into plastic storage bag then pour 3 Tbs of the marinade into bag. Refrigerate for 15-20 minutes.   Reserve remaining sauce for later.

Heat broiler.  For easy clean up line a baking dish with foil and spray with cooking spray. Place marinated salmon skin side down (do use marinade in bag). Broil 4-6 inches from the heat until cooked through.  Eating Well recommends 6-10 minutes.

Finally garnish each cooked salmon fillet with the reserved sauce and garnish with sesame seeds.

 Since I am not a nutritionist, the nutrition content provided below is from Eating Well.  Source:  http://www.eatingwell.com/recipes/honey_soy_salmon.html

 

Nutrition

Per serving : 234 Calories; 13 g Fat; 3 g Sat; 5 g Mono; 67 mg Cholesterol; 6 g Carbohydrates; 23 g Protein; 0 g Fiber; 335 mg Sodium; 444 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 3 lean meat, 1/2 other carbohydrate

 

  Here all all the bloggers participating in today's event and their links:

Spicy Oven Fries by Cravings of a Lunatic

Healthy Snacking with Radish Dip by Juanita's Cocina

Arugula, Walnut Pesto by Dinners, Dishes and Desserts

Farro, Apple & Pecan Salad by It's Yummilicious

Chicken-Quinoa Burgers with an Avocado Yogurt Sauce by The Spiffy Cookie

Pasta House Wilted Salad by Frugal Antics of a Harried Homemaker

Gooey Peanut Butter Oatmeal Chocolate Chunk Bars by The Cooking Actress

Dark Chocolate Covered Walnuts by All Day I Dream About Food

Mini Pear Walnut Crisps with Blood Orange Caramel Sauce by Chocolate Moosey

Kung Pao Chicken Tacos by The Dutch Baker's Daughter

Honey Soy Glazed Salmon by Curry and Comfort

Apple Walnut Spinach Salad by Magnolia Days

Broiled Salmon Gyros with Cucumber Feta Yogurt Dip by Damn Delicious

Maple Mustard Glazed Salmon by That Skinny Chick Can Bake

Make-Ahead Chocolate Oatmeal by Crumb

Hoisin Flounder by Taking on Magazines

Roasted Red Pepper Hummus by The Girl in the Little Red Kitchen

Veggie Nachos by Dine & Dish

Cheesy Quinoa and Asparagus Bake by Hungry Couple

Ahi Tuna Salad by Noshing with the Nolands

Canapes of Apricot, Goat Cheese, Almonds and Rosemary by Cook the Story

Thai Chicken Soup by From Cupcakes to Caviar

Italian Turkey Quinoa Meatloaf by Rachel Cooks

Black Bean Quesadillas by Pastry Chef Online

Sautéed Rataouille with Quinoa by Whipped

Polenta Rounds with Apples and Cheddar by Diethood

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