Sunday, December 2, 2007

Salmon with Sweet-and-Sour Pan Sauce

This is an old standby that I love. I think serving it with mashed potatoes is better than rice because the pan sauce is thin (but so good!). If you serve it with mashed potatoes, it tends to blend better with the sauce. The recipe calls for a specific size of fillets but I usually make this with the giant Costco salmon fillet cut up into smaller pieces.

1 tablespoon olive oil
1/2 cup chicken broth
1/4 cup brown sugar
1/4 cup lime juice
2 tablespoons low-sodium soy sauce
4 garlic cloves, minced
4 (6-ounce) salmon fillets

Heat oil in a large nonstick skillet over low heat. Combine broth and next 4 ingredients (through garlic) in a small bowl. Increase heat to medium-high and heat for 3 minutes.

While pan heats, sprinkle fillets with salt and pepper. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Drain fat from pan and discard. Add broth mixture to pan. Bring to a boil, cook 30 seconds. Remove from heat. Serve sauce over fish.

WW: I generally count just the point value for the fish since the sauce is so light and I don't use very much.


fodegraff said...

I love this blog :) It is such a fabulous idea to post good recipes. And this recipe is really one of my favorites!

Ann said...

I had it in the back of my mind that I should make this for dinner. So I printed the recipe and it has been on my fridge for at least 3 months. I finally made it this past week (part of my cooking goal) and it was delicious!