Calories: 290 Kcal
Fat: 15 g
Carbohydrate: 12 g
Protein: 27 g
Fiber: 1 g
Sodium: 528 mg.
- Reduced-sodium soy sauce: 3 Tbsp.
- Mirin: 2 Tbsp. (any sweet white wine maybe substituted)
- Low-sodium chicken broth: 1/2 cup
- Honey: 1/2 tsp.
- Grated fresh ginger: 1 tsp.
- Cloves garlic : 3 , minced
- Cornstarch: 2 tsp.
- Water: 3 Tbsp.
- Egg white: 1 large
- Cornstarch: 2 Tbsp.
- Salmon fillets: 1 lb. (4, 4-oz.)
- Sesame seeds: 2 Tbsp. , toasted
- Sesame oil: 1 Tbsp.
- Whisk together soy sauce, mirin, broth, honey, ginger and garlic in saucepan. Set aside. In another bowl, whisk together cornstarch and water. Set aside.
- Whisk egg white and cornstarch in small bowl. Liberally brush skinless side of each fillet with egg mixture and sprinkle with seeds evenly, pressing gently to coat.
- Heat oil in large skillet over medium-high heat. Gently place fillets, seed side down, and cook until the seeds are golden brown, about 5 minutes. Very gently turn over and continue cooking through, about 3 minutes.
- Over medium heat, simmer soy sauce mixture, stirring constantly, about 2 minutes. Whisk in the cornstarch mixture and continue simmering until sauce thickens, about 1 minute.
- Spoon glaze over fillets. Serve immediately.