Salmon with Sweet-and-Sour Pan Sauce

Sautéing the salmon in a little oil creates a beautiful crust. This sauce is thin but flavorful--perfect with salmon.

Yield: 4 servings (serving size: 1 fillet and 1 1/2 tablespoons sauce)

Ingredients

• 1  tablespoon  vegetable oil
• 1/4  cup  fat-free, less-sodium chicken broth
• 2  tablespoons  brown sugar
• 2  tablespoons  fresh lime juice
• 1  tablespoon  low-sodium soy sauce
• 1  tablespoon  fish sauce
• 2  garlic cloves, minced
• 4  (6-ounce) salmon fillets (about 1 inch thick)
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper

Preparation

Heat oil in a large nonstick skillet over low heat.

Combine broth and next 5 ingredients (broth through garlic).

Increase heat to medium-high, and heat 3 minutes.

While pan heats, sprinkle fillets with salt and pepper. Add fillets 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 fat. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook 30 seconds. Remove from heat. Serve sauce over fish.

Nutritional Information

Calories:

309 (41% from fat)

Fat:

14.2g (sat 3.3g,mono 5.9g,poly 3.8g)

Protein:

37g

Carbohydrate:

6.3g

Fiber:

0.1g

Cholesterol:

87mg

Iron:

0.9mg

Sodium:

736mg

Calcium:

31mg