Japanese · Dinner
Grilled Salted Salmon (Low-Chol)
A skinless salmon fillet is patted dry, salted, and grilled over medium-high heat until the flesh turns opaque and flakes easily. Served simply with steamed rice, grated daikon dressed with rice vinegar, scallion, and a lemon wedge, keeping saturated fat and cholesterol low.
$7
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
367Calories
40.9gProtein
11gFat
26.9gCarbs
2.3gSugar
1.5gFiber
1090mgSodium
76mgChol
2.4gSat Fat
890mgPotassium
45mgCalcium
1.6mgIron
4.1mcgVitamin B12
22mgVitamin C
gluten-free
low-cholesterol
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Pat the salmon fillet dry with paper towel, then season both sides evenly with 1/2 tsp salt and let sit uncovered for 15 minutes.
2
Grill
Place the fillet flesh-side down on a preheated grill over medium-high heat and cook 4 minutes until clear sear marks form and it releases easily.
3
Grill
Flip the fillet and grill the second side over medium heat for 4 minutes until the flesh flakes easily with a fork and turns opaque throughout.
4
Plate
Transfer the grilled salmon to a plate alongside the steamed rice. Peel and finely grate the daikon, toss with rice vinegar, scatter with thinly sliced scallion, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g skinless salmon fillet
- 1 tsp1 tsp salt, plus extra for salting the fillet
- 4 oz114g daikon
- 22 lemon wedge
- 2 tsp2 tsp scallion
- 1 cup180g steamed white rice
- 1/2 tsp1/2 tsp rice vinegar
