- 3 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. mirin (any sweet white wine may be substituted)
- 1/2 cup low-sodium chicken broth
- 1/2 tsp. honey
- 1 tsp. grated fresh ginger
- 3 cloves garlic, minced
- 2 tsp. cornstarch
- 3 Tbsp. water
- 1 large egg white
- 2 Tbsp. cornstarch
- 1 lb. (4, 4-oz.) salmon fillets
- 2 Tbsp. sesame seeds, toasted
- 1 Tbsp. sesame oil
- 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.
Nutritional Information Per Serving:
Fat: 15 grams
Saturated Fat: 3 grams
Fiber: 1 grams
Sodium: 528 miligrams
Protein: 27 grams
Carbohydrates: 12 grams