Salmon Supreme with Ginger Soy Sauce
Served with asparagus, this soy ginger salmon is my favorite meal to prepare on Friday nights. It's light in calories and delicious, too. —Agnes Ward, Stratford, Ontario
Ingredients
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 4 salmon fillets (4 ounces each)
- 1 tablespoon canola oil
- 1/3 cup sherry or unsweetened apple juice
- 2 green onions, chopped
- 1/4 cup minced fresh gingerroot
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon garlic powder
Directions
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1In a shallow bowl, combine flour and cornstarch. Dip fillets in flour mixture. In a large nonstick skillet, cook salmon in oil over medium-high heat for 4-6 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
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2Add sherry, stirring to loosen browned bits from the pan. Stir in the remaining ingredients; cook, stirring occasionally, for 2 minutes to allow flavors to blend. Serve with salmon.
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