|1/4 cup / 50 ml||freshly squeezed lemon juice|
|1 tbsp / 15 ml||sodium-reduced soy sauce|
|2 tsp / 10 ml||sesame oil|
|1 tsp / 5 ml||lemon zest|
|1 tsp / 5 ml||grated fresh ginger root|
|1 tsp / 5 ml||honey|
|1||clove garlic, crushed|
|4||4 ounce (120 g) salmon fillets|
In a small bowl, whisk together lemon juice, soy sauce, sesame oil, lemon zest, ginger, honey and garlic.
Place salmon fillets in a shallow dish; drizzle with sesame ginger mixture and set aside to marinate for 20 minutes.
Heat a skillet over high heat. When pan is hot, add salmon fillets with sesame ginger mixture and reduce heat to medium; cover and cook for 4 to 6 minutes per side, or until fish is cooked through and flakes easily when tested with a fork.
Drizzle salmon with any remaining sauce in pan; serve hot.
Per serving: 229 cal, 23 g pro, 14 g total fat (2 g saturated fat), 4 g carb, 0 g fibre, 65 mg chol, 184 mg sodium
Source: Leslie Beck's Healthy Kitchen